Recipe - Home Recipes: Apricot Almond Rice

2 tablespoon Butter
1 cup Longgrain rice
One half cup Onion, chopped
One half cup Celery, chopped
2 cup Chicken stock
One half cup Dried apricots, minced
One half teaspoon Ground ginger
Salt
One half cup Toasted almonds, cut or sliced up

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
mediumlow; simmer for 1520 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini