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Ingredientes
- 2 Tbsp. Butter
- 1 c. Long-grain rice
- 1/2 c. Onion, minced
- 1/2 c. Celery, minced
- 2 c. Chicken stock
- 1/2 c. Dry apricots, diced
- 1/2 tsp Grnd ginger Salt
- 1/2 c. Toasted almonds, sliced
Direcciones
- In large skillet, heat butter; cook rice, onion and celery over medium heat, stirring, for about 6 min or possibly till rice is golden brown and onion is softened.
- Stir in stock, apricots and ginger; bring to boil. Cover and reduce heat to medium-low; simmer for 15-20 min or possibly till rice is tender and liquid is absorbed.
- Season with salt to taste. Sprinkle almonds over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 50 | 27% |
| Total Fat 5.76g | 7% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 160mg | 7% |
| Potassium 190mg | 5% |
| Total Carbs 28.33g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.92g | 1% |
| Protein 4.05g | 6% |
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