Ingredients
- 475 ml chicken stock
- 140 gr apricots (dried)
- 120 gr long rice (grain)
- 60 gr almonds (toasted)
- 60 gr onion
- 50 gr celery
- 28 gr butter
- 1 gr 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.
