Snip the apricots with kitchen scissors into small slivers. Melt the spread in a large non-stick saucepan over a medium heat. Add the onion, rice, cardamom and pepper, then sauté for about 8 minutes or until the rice is toasted.
Stir in the stock, sultanas, almonds and apricots and bring to the boil. Reduce the heat to medium–low. Cover and simmer for about 25 minutes or until the stock is all absorbed. Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, then serve garnished with sprigs of fresh rosemary.
Some more ideas…
Herbed rice pilaf: Use 1 cup (185g) long-grain brown rice instead of jasmine rice. Sauté 1 chopped green capsicum along with the rice and onion, and use 2 tsp chopped fresh thyme leaves and 1 tsp chopped fresh rosemary instead of the cardamom. Replace the sultanas, almonds and apricots with⅓ cup (40g) chopped toasted pecans.
Dried apricots are fat-free and full of nutrients that are good for lowering both blood pressure and cholesterol levels, such as potassium, lycopene, betacarotene and pectin. In addition, apricots are a rich source of iron. While the drying process removes apricots' store of vitamin C, many other nutrients are enhanced.