1 c. uncooked rice
2 1/2 c. lite chicken broth
1 pkg. dried apricots, chopped
1/4 c. chutney
1 onion, chopped medium fine
1 c. celery, chopped medium fine
2 tbsp. butter
1/2 c. sliced almonds

Saute celery and onions in butter. Add rice and saute. Add broth, chutney and apricots. Heat to boiling. Turn burner to low simmer, cover tightly and cook until done. (I use brown rice and cook about 40 to 45 minutes). If using white rice cut liquid to 2 cups and simmer about 20 minutes. Serve hot.