GOLDEN APRICOT RICE DRESSING

Heat butter or margarine in a large skillet over medium heat until melted.

Add chopped onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent.

Stir in the uncooked rice and toast for 2 minutes, stirring constantly, until the rice begins to turn light golden.

Add sliced celery and julienned green bell pepper, stirring well to combine with the rice mixture.

Pour in chicken broth slowly while stirring, then add ground white pepper and bring the mixture to a boil.

Reduce heat to low, cover the skillet with a lid, and simmer for 18-20 minutes until the rice is tender and the broth is absorbed.

Remove from heat and stir in the chopped dried apricots and sugar, mixing until evenly distributed throughout the rice.

Let the dressing rest covered for 2-3 minutes to allow the apricots to soften slightly and flavors to meld.

Fluff with a fork and transfer to a serving dish before serving warm.