Instructions: 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.

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