Persian Rice

Recipe from Cooking Light

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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


  • 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


  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.
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