Orange Persian Rice

Name: Orange Persian Rice
Ingredients: 2 tablespoons butter; 1 1/3 cups uncooked rice; 1 teaspoon salt; 3/4 cup raisins; 1/8 - 1/4 teaspoon red pepper flakes; 1 inch piece gingerroot (grated or finely minced); 2 cups chicken broth; 1 cup orange juice; 1 tablespoon fresh parsley (chopped ~ OPTIONAL); 1 tablespoon grated orange zest (zest navel oranges before juicing); 1/4 cup almonds (slivered and toasted)

11 ingredients

6 steps

Ingredients

2 tablespoons butter
1 1/3 cups uncooked rice
1 teaspoon salt
3/4 cup raisins
1/8 - 1/4 teaspoon red pepper flakes
1 inch piece gingerroot (grated or finely minced)
2 cups chicken broth
1 cup orange juice
1 tablespoon fresh parsley (chopped ~ OPTIONAL)
1 tablespoon grated orange zest (zest navel oranges before juicing)
1/4 cup almonds (slivered and toasted)

Directions

1

Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
2

Add rice, stirring constantly until rice is lightly browned.
3

Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
4

Bring to boil; reduce heat, cover, and simmer for 20 minutes.
5

Remove from heat and let stand for 5 minutes.
6

Add fresh parsley (optional), grated orange zest, and toasted almonds.