| 4 cups water |
| 4 cups orange juice |
| 4 cups uncooked long grain rice |
| 2 tablespoons orange peel, minced |
| 2 tablespoons ginger, fresh, minced |
| 1 large stick cinnamon |
| 1/2 teaspoon allspice |
| 1/2 teaspoon curry powder, ground |
| 1 1/3 cups apricots, dried, diced |
| Salt and pepper to taste |
| |
| Mix water and orange juice in large saucepan. Bring to boil; stir in rice, orange peel and spices. Cover, reduce heat to low and simmer for 15 to 20 minutes, or until liquid is absorbed. Remove from heat. Remove cinnamon stick and immediately add apricots. Fluff rice with fork and let stand 5 minutes. Season to taste. |
| |
| 12 chicken kabobs, grilled |
| 1 1/2 cups apricot preserves |
| 3 tablespoons dijon-style mustard |
| 1 cup almonds, sliced, toasted |
| |
| Mix preserves and mustard together. Brush over hot, grilled kabobs. Place kabob over serving of orange rice and spinkle with sliced almonds. |
