Pecan Rice Salad

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.)