Persian Rice

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 20%
  • Fat: 9.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 26.6g
  • Carbohydrate: 61g
  • Fiber: 6.6g
  • Cholesterol: 56mg
  • Iron: 5.2mg
  • Sodium: 451mg
  • Calcium: 159mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Persian Rice Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy