Persian Rice

Ingredients

• 2 tablespoons parsley fresh finely chopped
• 2 tablespoons golden raisins 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 Dash ground nutmeg 
• 1 tablespoon juice of lemon 
• 0.5 cup no-salt-added chicken broth 
• 0.8 cup onion finely chopped
• 0.5 cup orange juice 
• 0.1 teaspoon pepper 
• 4 ounces apricot-glazed pork roast diced
• 0.5 cup parboiled rice long-grain uncooked (such as Uncle Ben's)
• 0.3 teaspoon salt 
• 1 tablespoon slivered almonds toasted
• 3 cups pkt spinach fresh chopped

Equipment

• frying pan

Directions

1. Cook onion in a large nonstick skillet over medium-high heat until tender.
2. Add rice, cinnamon, cloves, and nutmeg; cook over medium-high heat 3 minutes, stirring occasionally.
3. 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.
4. Remove from heat; add pork and spinach.
5. Let stand, covered, 10 minutes.
6. Spoon 1 1/2 cups rice mixture onto individual plates; top each with 1 tablespoon parsley and 1 1/2 teaspoons almonds.