| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Side dish, Rice & grai |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice; uncooked |
| 3 |
c |
Chicken broth |
| 1 1/2 |
tb |
Lemon rind; divided |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Butter |
| 1/2 |
c |
Pecans; chop and toast |
| 3 |
tb |
Green onion; chopped |
| 1/4 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
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, 1998
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