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Home Recipes- Apricot Almond Rice Recipe

	Category	Rice Recipes
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Ingredients And Procedures

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

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<h1>Home Recipes- Apricot Almond Rice</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Butter <P>1 c Long-grain rice <P>1/2 c Onion, chopped <P>1/2 c Celery, chopped <P>2 c Chicken stock <P>1/2 c Dried apricots, diced <P>1/2 ts Ground ginger <P>Salt 1/2 c Toasted almonds, sliced <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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