'2 tablespoons white raisins'
'1/2 cup dry white wine (120 ml)'
'1 1/2 tablespoons butter'
'1 tablespoon chopped scallion'
'1/4 cup chopped walnuts (30 g)'
'1 small garlic clove, minced'
'1 nutmeg seed'
'1 cup uncooked rice (200 g)'
'1/4 cup orange juice (60 ml)'
'1 packet vegetable broth dissolved in 2 1/2 cups hot water (600 ml)'
'1 small ripe pear, cut into thin slices (350 g)'
'1/2 teaspoon oregano'
'1/2 cup grated Parmesan cheese (55 g)'
'Rind of 1/2 orange, grated'
'2 tablespoons white raisins'
'1/2 cup dry white wine (120 ml)'
'1 1/2 tablespoons butter'
'1 tablespoon chopped scallion'
'1/4 cup chopped walnuts (30 g)'
'1 small garlic clove, minced'
'1 nutmeg seed'
'1 cup uncooked rice (200 g)'
'1/4 cup orange juice (60 ml)'
'1 packet vegetable broth dissolved in 2 1/2 cups hot water (600 ml)'
'1 small ripe pear, cut into thin slices (350 g)'
'1/2 teaspoon oregano'
'1/2 cup grated Parmesan cheese (55 g)'
'Rind of 1/2 orange, grated'
Place the white raisins to soak in half the dry white wine. Reserve
Dissolve the butter in a small saucepan over high heat
Add the scallion, walnuts, garlic, and nutmeg, and sauté until the scallion is softened (about 2 minutes)
Lower the heat, add the rice, and stir well (about 2 minutes)
Join the reserved raisins with the wine
Add the orange juice and stir until the rice absorbs the liquid
Add the remaining wine and mix until evaporated
Join the hot broth, in 1/4 cup increments, stirring until absorbed
In 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 browns (about 2 minutes)
Add the oregano and Parmesan cheese
Stir and serve immediately, sprinkled with grated orange rind
370 calories per serving
