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Persian Rice

Yield 2 servings

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
  • 3/4 cup diced Apricot-Glazed Pork Roast (about 4 ounces)
  • 3 cups chopped fresh spinach
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon slivered almonds, toasted

Nutrition 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

How to Make It

  1. 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.

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