Recipe - Pecan-Lemon Wild Rice

1 cup Wild rice; uncooked
3 cup Chicken broth
1 One half tablespoon Lemon rind; divided
1 tablespoon Lemon juice
1 tablespoon Butter
One half cup Pecans; chop and toast
3 tablespoon Green onion; chopped
One fourth cup Fresh parsley; chopped

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
One fourth teaspoons lemon rind, green onions, and parsley.

Per serving: 185 Calories; 7g Fat (32% calories from fat); 10g Protein; 23g
Carbohydrate; 6mg Cholesterol; 806mg Sodium

Recipe by: Southern Living, September 92

Posted to MCRecipe Digest by shade liveoak@polaris.net on Mar 13, 1998