Lemon Pecan Pilaf
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INGREDIENTS
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
DIRECTIONS
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
