Persian Rice: Date Added: 19 Nov 2009
Listed in: Rice

3/4 c Onion; finely chopped
1/2 c Rice; uncooked, long grain or Uncle Ben's
1/4 ts Ground cinnamon
1/4 ts Ground cloves
ds Ground nutmeg
1/2 c Chicken broth
1/2 c Orange juice
2 tb Golden raisins
1 tb Lemon juice
1/4 ts Salt
1/8 ts Pepper
3/4 c Apricot-Glazed Pork Roast; diced (about 4oz)
3 c Fresh spinach; chopped
2 tb Fresh parsley; finely chopped
1 tb Almonds; slivered & toasted

Cook the onion in a large nonstick skillet over medium-high heat until tender. Add the rice, cinnamon, cloves and nutmeg; cook over medium-high heat 3 minutes, stirring occasionally. Add the broth and next 5 ingredients (broth through pepper); bring to a boil.

Cover; reduce the heat. Simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; add the pork and spinach. Let stand, covered, for 10 minutes. Spoon about 1 1/2 cups of the rice mixture onto individual plates; top each with 1 Tbsp of parsley and 1 1/2 tsp almonds.

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