Kalijira Pilaf with Pine Nuts

Ingredients

• 1 tablespoon butter 
• 1.3 cups fat-skimmed chicken broth 
• 0.5 teaspoon fresh-grated nutmeg 
• 0.3 cup orange juice 
• 1 teaspoon orange peel grated
• 0.3 cup pinenuts 
• 1 cup kalijira rice 
• 5 servings salt 

Equipment

• frying pan
• sieve

Directions

1. Pour 1 cup Kalijira rice into a fine strainer. Rinse with cool water, draining often, until water is clear.
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.
3. Add rice and stir until a few grains are lightly toasted, about 2 minutes.
4. 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.
5. Add 1/4 cup orange juice, stir, and season to taste with salt.