Savory Rice Pilaf With Lavender & Apricots

I got this recipe from the herb gardeners at Festival Hill in Round Top, Texas. It is the most beautiful pilaf and has a lovely taste. Just don't tell finicky eaters what's in it.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 1⁄2 cup  chopped onion
• 1  cup  thin sliced celery
• 1  garlic clove, peeled &, mashed
• 1  cup rice
• 2 1⁄2 cups chicken broth
• 1  tablespoon candied ginger
• 2  tablespoons dried lavender blossoms (4 tbsp fresh)
• 1  teaspoon salt
• 1⁄4 cup currants
• 1⁄2 cup  snipped  dried apricot
• 2  tablespoons lemon juice
• 1⁄2 cup  toasted almonds or 1⁄2 cup  chopped pistachios
• 2  tablespoons  chopped fresh parsley
• 2 1⁄2 tablespoons  chopped fresh spearmint

Directions

1. Melt butter in medium saucepan; gradually add onion and celery; cook until wilted. Add garlic and rice; stir until thoroughly coated with butter.
2. Add broth, ginger, lavender and salt.
3. Bring to boil; reduce heat to low.
4. Cover and cook without stirring until liquid is absorbed.
5. When rice is tender, stir in currants, apricots, and lemon juice.
6. Remove from heat and let stand covered to soften fruits.
7. Add nuts and herbs and mix well.
8. Serve immediately.