Pecan-lemon wild rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice; uncooked |
| 3 | cups | Chicken broth |
| 1½ | tablespoon | Lemon rind; divided |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Butter |
| ½ | cup | Pecans; chop and toast |
| 3 | tablespoons | Green onion; chopped |
| ¼ | cup | Fresh parsley; chopped |
Directions
Wash wild rice in 3 changes of hot water; drain. Combine broth, 2¼ teaspoons lemon rind, lemon juice, and butter in a medium saucepan. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 50 to 60 minutes or until liquid is absorbed, and rice is tender. Stir in pecans, remaining 2 ¼ teaspoons lemon rind, green onions, and parsley.
Per serving: 185 Calories; 7g Fat (32% calories from fat); 10g Protein; 23g Carbohydrate; 6mg Cholesterol; 806mg Sodium Recipe by: Southern Living, September 92 Posted to MC-Recipe Digest by shade <liveoak@...> on Mar 13, 1998
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