Add 2 cups of rice and stir until grains are opaque, 30 seconds.
Add 4 cups of chicken stock and bring to a simmer, stirring occasionally.
Reduce heat to low. Cover and cook until rice is tender and chicken stock is absorbed, about 20 minutes.
Transfer rice to a large bowl and cool.
Whisk 1/4 cup olive oil and 2 Tbls cider vinegar in a small bowl.
Mix in the scallions, raisins and the pecans.
Add to rice and toss to combine.
Season to taste with salt and pepper. ( rice can be made 6 hours ahead. Cover tightly and let stand at room temperature.)
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 317 (45%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 14.4mg||4 %|
|Sodium 695.8mg||24 %|
|Potassium 891.6mg||23 %|
|Total Carbohydrate 81g||24 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 75.8g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 709
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