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Apricot Almond Rice

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Submitted by jen3784

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
1 237
CUP ML RICE
long-grain
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
2 473
CUPS ML CHICKEN BROTH
½ 118
CUP ML APRICOTS
diced *
½ 2.5
TEASPOON ML GINGER
ground
1 1
X X SALT *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 225 35% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 150mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 2%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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