Directions:
- Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
- Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.56 Kcal (1979 kJ) | ||
| Calories from fat | 304.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.85g | 52% | |
|---|---|---|---|
| Cholesterol | 11.68mg | 4% | |
| Sodium | 74.72mg | 3% | |
| Potassium | 335.99mg | 7% | |
| Total Carbs | 39.15g | 13% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 8.28g | 17% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 2.6mg | 14% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 284.59 Kcal (1192 kJ) | ||
| Calories from fat | 183.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.39g | 52% | |
|---|---|---|---|
| Cholesterol | 7.03mg | 4% | |
| Sodium | 45mg | 3% | |
| Potassium | 202.34mg | 7% | |
| Total Carbs | 23.58g | 13% | |
| Sugars | 4.18g | 28% | |
| Dietary Fiber | 2.71g | 18% | |
| Protein | 4.99g | 17% | |
| Vitamin C | 3.5mg | 10% | |
| Iron | 1.6mg | 14% | |
| Calcium | 27.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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