Fruity rice pilaf

By Tlmazzucco

Ingredients

• Fruit and Nut Pilaf
• 3 tablespoons butter
• 1/2 cup (1-inch pieces) broken thin spaghetti
• 1 1/2 cups rice
• 1 small carrot, finely chopped
• 2 ribs celery, finely chopped
• 4 scallions, whites and greens, chopped
• 1 teaspoon orange zest
• 3 cups chicken stock-in-a-box
• 1 small navel orange, supremed or sectioned and chopped
• 1 cup halved seedless red grapes
• 1/2 cup chopped toasted walnuts
• 1/2 cup chopped parsley leaves
• Salt and freshly ground black pepper

Preparation

Step 1

Melt the butter in a medium pot over medium heat. Add the spaghetti and toast until deeply golden in color. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.



Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.


Transfer the rice to a serving bowl.