Persian Rice

• 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 cups chopped fresh spinach
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon slivered almonds, toasted

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

onion, longgrain, ground cinnamon, ground cloves, ground nutmeg, nosalt, orange juice, golden raisins, lemon juice, salt, pepper, fresh spinach, fresh parsley, slivered almonds

Taken from www.myrecipes.com/recipe/persian-rice (may not work)