In a small saucepan, saute green onions in butter until tender. Add rice and walnuts; cook and stir for 1-2 minutes or until walnuts are toasted. Add the water, apricots, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.
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