Orange Persian Rice

Name: Orange Persian Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8 serving(s)
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)

(9)

Recipe by KerfuffleUponWincle

Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida.

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READY IN: 35mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
Add rice, stirring constantly until rice is lightly browned.
Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
Bring to boil; reduce heat, cover, and simmer for 20 minutes.
Remove from heat and let stand for 5 minutes.
Add fresh parsley (optional), grated orange zest, and toasted almonds.

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