Ingredients
- 2 c chicken stock
- 1/2 c apricots (dried)
- 1 c long rice (grain)
- 1/2 c almonds (toasted)
- 1/2 c onion
- 1/2 c celery
- 2 tb butter
- 1/2 ts ginger (ground)
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.
