Title: Persian Rice
Categories: Meat Grain
Yield: 2 Servings

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.

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

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