Persian Rice
 
Author:
Recipe type: Rice Dishes
Serves: 2
Ingredients
  • 3/4 Cup onion; finely chopped
  • 1/2 Cup rice; uncooked, long grain or Uncle Ben's
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 dash ground nutmeg
  • 1/2 Cup chicken broth
  • 1/2 Cup orange juice
  • 2 Tablespoons golden raisins
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 Cup Apricot-Glazed Pork Roast diced (about 4 ounces) (see Recipe)
  • 3 Cups fresh spinach; chopped
  • 2 Tablespoons fresh parsley; finely chopped
  • 1 Tablespoon almonds; slivered and toasted
Instructions
  1. Cook the onion in a large nonstick skillet over medium-high heat until tender. Add the rice, cinnamon, cloves and nutmeg; cook over medium-high heat 3 minutes, stirring occasionally. Add the broth and next 5 ingredients (broth through pepper); bring to a boil. Cover; reduce the heat. Simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; add the pork and spinach. Let stand, covered, for 10 minutes.
  2. Spoon about 1 1/2 cups of the rice mixture onto individual plates; top each with 1 Tbsp of parsley and 1 1/2 tsp almonds.
Notes
Makes about 2.

Nutritional Information: per serving: 430 calories, 10g fat, 451mg sodium, 56mg cholesterol, 20% of calories from fat.
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