| | Directions | | Rinse rice and drain. In 12 inch frying pan over medium heat, stir almonds until golden, 3-4 minutes. Pour from pan, then add onion, celery and butter to pan. Stir until lightly brown, 10 minutes. Add rice, broth and cider and bring to boil. Cover, reduce heat and simmer until rice is tender to the bite, 1-1/4 to 1-1/2 hours. Stir in almonds, apricots, parsley, salt and pepper. |
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| Ingredients | | - |  | 2 1/2 cups rice (blend of brown, wild, white, etc. is good) |
| - | | 1/2 cup slivered almonds |
| - | | 1 cup onion, finely chopped |
| - | | 1 cup celery, finely chopped |
| - | | 2 tablespoons butter |
| - | | 2 1/2 cups chicken broth |
| - | | 1 1/2 cups apple cider or juice |
| - | | 1/4 cup dried apricots, chopped |
| - | | 1/3 cup parsley, minced |
| - | | Salt and pepper to taste |
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