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 [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15mg||5 %|
|Sodium 258.1mg||9 %|
|Potassium 218.8mg||6 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 35.3g|
|Protein 6.8g||10 %|
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Calories per serving: 230
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