Add 2 cups of rice and stir until grains are opaque, 30 seconds.
Add 4 cups of chicken stock and bring to a simmer, stirring occasionally.
Reduce heat to low. Cover and cook until rice is tender and chicken stock is absorbed, about 20 minutes.
Transfer rice to a large bowl and cool.
Whisk 1/4 cup olive oil and 2 Tbls cider vinegar in a small bowl.
Mix in the scallions, raisins and the pecans.
Add to rice and toss to combine.
Season to taste with salt and pepper. ( rice can be made 6 hours ahead. Cover tightly and let stand at room temperature.)
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