1/2 cup pine nuts
1 1/2 cups uncooked Carolina Gold long-grain rice
1 teaspoon lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons fresh orange juice
2 tablespoons white balsamic vinegar
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1 cup sliced green onions
1/3 cup golden raisins
Cook pine nuts in a skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant.
Cook rice according to package directions. (You should have about 6 cups.)
Whisk together lemon zest and next 5 ingredients. Add olive oil in a slow, steady stream, whisking until blended and smooth.
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