Crazy Jack Prune Pilaf

Cooking Instructions

Prune Pilaf

Gluten Free, Vegetarian


  1. Melt the butter in a large non-stick saucepan over a medium heat. Add the onion, rice, cardamom and salt and pepper, and sauté for about 8 minutes, or until the rice is toasted.
  2. Now stir in the stock, Crazy Jack prunes and almonds and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes, or until the stock is completely absorbed.
  3. Remove from the heat and leave to stand for 5 minutes.
  4. Fluff with a fork, season well, then stir through the herbs and drizzle with olive oil before serving.



  • Serves 6
  • 15g butter
  • 1 onion, chopped
  • 175g rice
  • Quarter ground cardamom
  • Salt and Pepper
  • 600ml hot vegetable stock
  • 100g Crazy Jack Soft Prunes, chopped
  • 40g Crazy Jack Flaked Almonds, toasted
  • Handful of fresh coriander, chopped
  • Handful of fresh parsley, chopped
  • Drizzle of extra virgin olive oil

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