Pecan-lemon Wild Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice & grai, Side dish | 6 | Servings | |
INGREDIENTS
| 1 | c | Wild rice, uncooked |
| 3 | c | Chicken broth |
| 1 1/2 | T | Lemon rind, divided |
| 1 | T | Lemon juice |
| 1 | T | Butter |
| 1/2 | c | Pecans, chop and toast |
| 3 | T | Green onion, chopped |
| 1/4 | c | Fresh parsley, chopped |
INSTRUCTIONS
1998 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. 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 MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 13,
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 25
Total Fat: 2.7g
Cholesterol: 5.1mg
Sodium: 370.2mg
Potassium: 160.4mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: <1g
Protein: 3.7g