Persian Rice Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Onion, finely chopped
1/2 cup: Rice, uncooked, long grain
. or Uncle Bens,
1/4 tsp: Ground cinnamon,
1/4 tsp: Ground cloves,
ds Ground nutmeg,
1/2 cup: Chicken broth,
1/2 cup: Orange juice,
2 tbsp: Golden raisins,
1 tbsp: Lemon juice,
1/4 tsp: Salt,
1/8 tsp: Pepper,
3/4 cup: Apricot-Glazed Pork Roast,
. diced, about 4oz
3 cup: Fresh spinach, chopped
2 tbsp: Fresh parsley, finely
. chopped,
1 tbsp: Almonds, slivered & toasted
Directions:
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.
Makes about 2 servings.
Nutritional Information: per serving: 430 calories, 10g fat, 451mg sodium,
56mg cholesterol, 20% of calories from fat. ** Dallas Morning News -- Food
section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
Source from luhu.jp
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.
Makes about 2 servings.
Nutritional Information: per serving: 430 calories, 10g fat, 451mg sodium,
56mg cholesterol, 20% of calories from fat. ** Dallas Morning News -- Food
section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
Source from luhu.jp