2 tb Butter
1 c Long-grain rice
1/2 c Onion, chopped
1/2 c Celery, chopped
2 c Chicken stock
1/2 c Dried apricots, diced
1/2 ts Ground ginger
Salt 1/2 c Toasted almonds, sliced
In large skillet, melt butter; cook rice, onion and celery over medium heat, stirring, for about 6 minutes or until rice is golden and onion is softened. Stir in stock, apricots and ginger; bring to boil. Cover and reduce heat to medium-low; simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Season with salt to taste. Sprinkle almonds over top. Source: Canadian Living magazine [Jul 95] Originator: Elizabeth Petryk, Edmonton, Alberta, Canada Per Serving: about 245 calories, 6 g protein, 9 g fat, 34 g carbohydrate [-=PAM=-] PA_Meadows@msn.com