Carolina Gold Rice Salad From 'Around The Southern Table'

• 1/2 cup pine nuts
• 1 1/2 cups uncooked Carolina Gold long-grain rice
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons fresh orange juice
• 2 tablespoons white balsamic vinegar
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 1 cup sliced green onions
• 1/3 cup golden raisins

1. Cook pine nuts in a skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant.
2. Cook rice according to package directions. (You should have about 6 cups.)
3. Whisk together lemon zest and next 5 ingredients. Add olive oil in a slow, steady stream, whisking until blended and smooth.
4. Combine hot cooked rice, green onions, raisins, and pine nuts. Pour dressing over rice mixture, and stir until blended. Let stand 30 minutes before serving, or cover, chill, and serve the next day.

pine nuts, uncooked carolina gold, lemon zest, lemon juice, orange juice, white balsamic vinegar, salt, freshly ground pepper, extra virgin olive oil, green onions, golden raisins

Taken from www.seriouseats.com/recipes/2013/03/carolina-gold-rice-salad-from-around-the-southern-table-recipe.html (may not work)