Lemon Pecan Pilaf Recipe
- 5 cups chicken broth
- 2 1/2 cups uncooked long grain rice
- 2 tablespoons butter or stick margarine
- 1/2 cup pecan halves
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1/4 cup minced fresh parsley
- 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.
