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Apricot Almond Rice
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
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.
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