2 tablespoons of white grape paste
1/2 cup of dry white wine (120 ml)
1 1/2 tablespoons of butter
1 tablespoon of chopped green onion
1/4 cup of chopped walnuts (30 g)
1 small clove of garlic, minced
1 pinch of nutmeg
1 cup of uncooked rice (200 g)
1/4 cup of orange juice (60 ml)
1 envelope of vegetable broth dissolved in 2 1/2 cups of hot water (600 ml)
1 small pear, cut into thin slices (350 g)
1/2 tablespoon of oregano
1/2 cup of grated Parmesan cheese (55 g)
Cellophane from 1/2 orange, grated
2 tablespoons of white grape paste
1/2 cup of dry white wine (120 ml)
1 1/2 tablespoons of butter
1 tablespoon of chopped green onion
1/4 cup of chopped walnuts (30 g)
1 small clove of garlic, minced
1 pinch of nutmeg
1 cup of uncooked rice (200 g)
1/4 cup of orange juice (60 ml)
1 envelope of vegetable broth dissolved in 2 1/2 cups of hot water (600 ml)
1 small pear, cut into thin slices (350 g)
1/2 tablespoon of oregano
1/2 cup of grated Parmesan cheese (55 g)
Cellophane from 1/2 orange, grated
In a small bowl, let the grape paste soak in half the wine. Reserve
In a small saucepan, melt the butter over high heat
Add the green onion, walnuts, garlic, and nutmeg and cook until the green onion is soft (about 2 minutes)
Lower the heat, add the rice, and stir well (about 2 minutes)
Join the reserved grape paste with the wine
Add the orange juice and stir until the rice absorbs the liquid
Add the remaining wine and mix until it evaporates
Join the hot broth, 1/4 cup at a time, stirring until absorbed
For the final addition, add half the broth and stir well (the rice should be creamy and firm but not hard)
Mix in the pear with the rice and cook until it is tender (about 2 minutes)
Add the oregano and Parmesan cheese
Mix and serve immediately, sprinkled with orange peel
370 calories per serving
