Home recipes: apricot almond rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | cup | Long-grain rice |
| ½ | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| 2 | cups | Chicken stock |
| ½ | cup | Dried apricots, diced |
| ½ | teaspoon | Ground ginger |
| Salt | ||
| ½ | cup | Toasted almonds, sliced |
Directions
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@...