| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Canadian |
Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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