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Categories:Viewed: 55 - Published at: 6 years ago
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 zest
- 1/4 cup minced fresh parsley
Method
- 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; saute until golden. Stir in the lemon juice and zest. Pour over rice and stir to coat. Sprinkle with parsley.
