Apricot Almond Rice
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
rice
long-grain |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | cups |
chicken broth
|
|
| ½ | cup |
apricots
diced |
*
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | x |
salt
|
*
|
| ½ | cup |
almonds
toasted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
rice
long-grain |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 473 | ml |
chicken broth
|
|
| 118 | ml |
apricots
diced |
*
|
| 2.5 | ml |
ginger
ground |
|
| 1 | x |
salt
|
*
|
| 118 | ml |
almonds
toasted, sliced |
|
Directions
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 to 20 minutes or until rice is tender and liquid is absorbed.
Season with salt to taste.
Sprinkle almonds over top.
