Title: Home Recipes: Apricot Almond Rice
Categories: Vegetables, Side dish
Yield: 6 Servings

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

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