Antony Worrall Thompson's fruit and nut pilaf recipe

Ingredients

• 250 g Spelt or kamut grains
• 1 tbsp Olive oil
• 4 Onions, peeled and roughly chopped
• 50 g Raisins
• 75 g Dried peaches, chopped
• 2 Oranges - finely grated zest of
• 25 g Cashew nuts
• 40 g Brazil nuts, sliced or chopped
• 600 ml Vegetable stock
• 0 Freshly ground black pepper
• 2 tbsp Freshly chopped coriander
• 1 tbsp Freshly chopped flat-leaf parsley