Persian Rice

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Persian Rice

 

1/8 tsp. black pepper

3/4 cup brown rice, uncooked

Canola oil cooking spray

1/2 cup vegetable broth

2 tbsps. fresh parsley, chopped

3 cups fresh spinach, chopped

2 tbsps. golden raisins

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1 tbsp. lemon juice

3/4 cup onion, finely chopped

1/2 cup orange juice

1/4 tsp. salt

 

Cook the onion in a large nonstick skillet covered with cooking spray over

medium high heat or until tender.

Add the rice, cinnamon, cloves, and nutmeg; cook over medium high heat 3

minutes, stirring occasionally.

Add the broth, orange juice, raisins, lemon juice, salt, and pepper; bring to a

boil.

Cover and reduce the heat.

Simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and add the spinach.

Let stand, covered, for 10 minutes.

Spoon 3/4 cups of the rice mixture onto individual plates; top each with 1

tablespoon or the parsley.

Makes 3 servings.

Calories: 246, Protein: 7g, Carbohydrate: 52g, Dietary Fiber: 5g,

Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 296mg.

Points 4.