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Paula Wolfert's Spicy Lamb and Rice-Stuffed Apricots
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Well-travelled US food writer Paula explains, "This is from Turkey, where it's made with baldo rice. This is a bit like arborio, but Turkish cooks wash it to remove starch so that the stuffing remains light, rather than mushy. Delicate basmati is a good substitute. Serve with salads as part of a buffet."
This recipe was first published in March 2002.