Kalijira Pilaf With Pine Nuts

1. 1

   Pour 1 cup Kalijira rice into a fine strainer. Rinse with cool water, draining often, until water is clear.

2. 2

   Meanwhile, in a 2- to 3-quart pan over medium-high heat, stir 1 tablespoon butter or margarine with 1/4 cup pine nuts until butter begins to brown, about 3 minutes. Add rice and stir until a few grains are lightly toasted, about 2 minutes.

3. 3

   Add 1 1/4 cups fat-skimmed chicken broth, 1/2 teaspoon fresh-grated nutmeg, and 1 teaspoon grated orange peel. Stir and bring to a boil, then reduce heat, cover, and simmer slowly until rice is tender to bite, 8 to 10 minutes. Add 1/4 cup orange juice, stir, and season to taste with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.