1/2cscallions, sliced in rounds, white and light greens parts (2 scallions)
1cpecan halves, toasted and coarsely chopped
1tsp.grated orange zest
2tbsp.freshly squeezed orange juice
1tsp.freshly ground black pepper
Place the rice, chicken stock, 1 ¼ cups water, 1 tablespoon of the 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 a simmer (I pull 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 well. Taste for seasonings and serve hot.