Heat the olive oil in a medium-size saucepan over medium-high heat.
Add the rice, pine nuts, and 1/4 tsp salt and cook, stirring often, for about 2 minutes.
Stir in the orange juice and water and bring to a boil.
Cover the the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit, without removing the lid, for 15 more minutes.
Remove the lid and gently stir in the raisins and orange zest then fluff the rice using a fork. Taste and season with additional salt & pepper if needed.
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