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Lemon Pecan Pilaf

By: Cindie Ekstrand

"Grated lemon peel brings delicate flavor to this rice side dish while pecans add a satisfying crunch. Cindie Ekstrand of Duarte, California sent the recipe for this crowd-pleaser that can be quickly prepared. 'My sister gave me the recipe,' she writes. 'It's easy to make and very tasty.'"

Rate/Review | Read Reviews (7)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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.

Footnotes

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.