CHOP 2 stalks celery and cook in 2 Tbsp melted butter.

DRAIN 1 can (14 0z) apricot halves and chop coarsely.

ADD apricots to pan with 1/2 cup raisins, 1/4 tsp ground ginger, 1/2 tsp curry powder and 2 cups each instant white rice and water. Bring to a boil, remove from heat, cover and let stand 5 min.