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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If the rice does not absorb all of the broth as it cooks, drain off the excess liquid before stirring in the remaining ingredients. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped pecans |
4 1/2 cups fat-free, less-sodium chicken broth |
2 cups uncooked wild rice |
3 tablespoons chopped fresh flat-leaf parsley |
1 1/2 tablespoons butter |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add pecans to pan; cook 1 minute or until lightly toasted. Remove pecans from pan.
2. Add broth and rice to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain, if necessary. Place rice in a serving bowl; stir in parsley and remaining ingredients. Sprinkle with pecans.
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