Pecan-Lemon Wild Rice
Source of Recipe
Southern Living Annual 1992
List of Ingredients
1 cup wild rice, uncooked
3 cups chicken broth
1 1/2 tablespoons lemon rind, divided use
1 tablespoon lemon juice
1 tablespoon butter or margarine
1/2 cup chopped pecan, toasted
3 tablespoon chopped green onions
1/4 cup chopped fresh parsleyRecipe
Wash wild rice in 3 changes of hot water; drain. Combine broth, 2 1/4 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 1/4 teaspoons lemon rind, green onions, and parsley. Yield 4 to 6 servings.
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