Categories: Vegetables, Side dish 
      Yield: 6 servings 
  
      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 
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