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 1½ cups of the rice mixture onto individual plates; top each with 1 Tbsp of parsley and 1½ 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 **
Your Persian Rice is ready. Good luck!
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