DIRECTIONS
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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.
Nutritional Analysis: One serving (3/4 cup) equals 247 calories, 8 g fat (2 g saturated fat), 6 mg cholesterol, 527 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
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