Pilaf Rice with Apricots
From:	Nathalie F., Alma, Lac-St-Jean, Quebec, Canada
Comments:	Delicious served with any meat, but specially with pork or chicken! This rice can be reheated into the oven, preheated to 225°F [108°C], into a covered serving dish.
Servings:	6

1 [14-ounce / 398-mL] can apricot halves 2 tablespoons [30 g] butter 2 celery stalks, chopped 1/2 cup [125 mL] raisins 1/4 teaspoon [1 mL] ground ginger 1/2 teaspoon [2.5 mL] curry powder Salt 2 cups [500 mL] water 2 cups [500 mL] minute rice	Drain and grossly chop apricot halves; reserve. Melt butter into a casserole; brown chopped celery. Mix in reserved chopped apricots, raisins, ground ginger, curry powder, a little salt and water. Bring to a boil. Mix in minute rice and remove from heat. Cover and set aside for 5 minutes, before serving.