ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Persian Rice

Yield 6 to 8 servings

Ingredients

  • 2 tablespoons butter
  • 1 1/3 cups uncooked rice
  • 1 teaspoon salt
  • 3/4 cup raisins
  • 2 cups chicken broth
  • 1 cup orange juice
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon grated orange rind
  • 1/4 cup slivered almonds, toasted

How to Make It

  1. Melt butter in a small Dutch oven over medium heat. Add rice; cook, stirring constantly, until rice is lightly browned. Add next 4 ingredients; bring to a boil. Reduce heat; cover, and simmer 20 minutes. Remove from heat; let stand 5 minutes. Stir in remaining ingredients.

Oxmoor House Homestyle Recipes