Orange Persian Rice Recipe

Name: Orange Persian Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 1/3 cups uncooked rice, 1 teaspoon salt, 3/4 cup raisins, and more.

Yes, Orange Persian Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange Persian Rice

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