Heat olive oil over medium heat. Add rice & stir until all grains are coated. Stir in stock, salt and pepper. Bring mixture to a simmer. Add apricots, almonds & curry powder. Stir until incorprated evenly in mixture. Bake, covered, at 350F 40 t0 50 minutes until all liquid is absorbed. Recipe by Robb Dabbs File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 664.5mg||23 %|
|Potassium 57.3mg||2 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 72.6g|
|Protein 7.2g||10 %|
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Calories per serving: 380
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