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      RECIPE TITLE "Persian Rice" Author: Judy Monroe
      Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields 2 servings time--- difficultyeasy

      RECIPE INGREDIENTS

    3/4 cup finely chopped onion
    1/2 cup uncooked long-grain parboiled rice (such as Uncle Ben's)
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    Dash of ground nutmeg
    1/2 cup no-salt-added chicken broth
    1/2 cup orange juice
    2 tablespoons golden raisins
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/8 teaspoon pepper
    3/4 cup diced Apricot-Glazed Pork Roast (about 4 ounces)
    3 cups chopped fresh spinach
    2 tablespoons finely chopped fresh parsley
    1 tablespoon slivered almonds, toasted


    Cooking Light Magazine Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.

      RECIPE METHOD

    Cook onion in a large nonstick skillet over medium-high heat until tender. Add rice, cinnamon, cloves, and nutmeg; cook over medium-high heat 3 minutes, stirring occasionally. 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. Remove from heat; add pork and spinach. Let stand, covered, 10 minutes.

    Spoon 1 1/2 cups rice mixture onto individual plates; top each with 1 tablespoon parsley and 1 1/2 teaspoons almonds.

      NUTRITION PER SERVING

    CALORIES 430(20% from fat); FAT 9.5g (sat 2.5g,mono 4.2g,poly 1.5g); PROTEIN 26.6g; CHOLESTEROL 56mg; CALCIUM 159mg; SODIUM 451mg; FIBER 6.6g; IRON 5.2mg; CARBOHYDRATE 61g

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