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