Persian Rice

recipe

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 430
Caloriesfromfat 20 %
Fat 9.5 g
Satfat 2.5 g
Monofat 4.2 g
Polyfat 1.5 g
Protein 26.6 g
Carbohydrate 61 g
Fiber 6.6 g
Cholesterol 56 mg
Iron 5.2 mg
Sodium 451 mg
Calcium 159 mg

Ingredients

3/4 cup finely chopped onion
1/2 cup uncooked long-grain parboiled rice (such as Uncle Ben's)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Dash of ground nutmeg
1/2 cup no-salt-added chicken broth
1/2 cup orange juice
2 tablespoons golden raisins
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups chopped fresh spinach
2 tablespoons finely chopped fresh parsley
1 tablespoon slivered almonds, toasted

Preparation

Cook onion in a large nonstick skillet over medium-high heat until tender. Add rice, cinnamon, cloves, and nutmeg; cook over medium-high heat 3 minutes, stirring occasionally. Add broth and next 5 ingredients (broth through pepper); bring to a boil. Cover; reduce heat. Simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; add pork and spinach. Let stand, covered, 10 minutes.

Spoon 1 1/2 cups rice mixture onto individual plates; top each with 1 tablespoon parsley and 1 1/2 teaspoons almonds.

Judy Monroe,

Cooking Light

January 1997
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