"I came up with this recipe when I needed a rice dish to go with an Easter ham," says Elizabeth.
- Portion size 6 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts Per serving, about:
- Protein 6 g
- Calories 245.0
- Total carbohydrate 34 g