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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Grated lemon peel brings delicate flavor to this rice side dish while pecans add a satisfying crunch. Cindie Ekstrand of Duarte, California sent the recipe for this crowd-pleaser that can be quickly prepared. My sister gave me the recipe, she writes. It's easy to make and very tasty. Ingredients:
5 cups chicken broth |
2-1/2 cups uncooked long grain rice |
2 tablespoons butter |
1/2 cup pecan halves |
3 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/4 cup minced fresh parsley |
Directions:
1. In a saucepan, bring broth to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Meanwhile, melt butter in a nonstick skillet. Add the pecans; sauce until golden. Stir in the lemon juice and peel. Pour over rice and stir to coat. Sprinkle with parsley. Yield: 10 servings.
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