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Lemon Pecan Pilaf Recipe
Lemon Pecan Pilaf Recipe photo by Taste of Home

Lemon Pecan Pilaf Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 5 cups chicken broth
  • 2-1/2 cups uncooked long grain rice
  • 2 tablespoons butter
  • 1/2 cup pecan halves
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 cup minced fresh parsley

Nutritional Facts

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.

Directions

  1. 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; saute until golden. Stir in the lemon juice and peel. Pour over rice and stir to coat. Sprinkle with parsley. Yield: 10 servings.
Originally published as Lemon Pecan Pilaf in Light & Tasty April/May 2001, p42

Nutritional Facts

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.

Reviews for Lemon Pecan Pilaf

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   (3)
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MY REVIEW
Reviewed Oct. 10, 2013

"IF this dish is going to be sitting any length of time, either use a short grain rice or wash the rice thoroughly. Long grain rice has a starch coating that hardens when cooled, the texture is like chewing sand. Short grain and most medium grain rices don't have that starch. So long as you eat it while still hot, there will be no problem.

To wash rice, place it in a mesh strainer and cover with water, I usually use the pan I will cook it in for that. use the back of your fingers to rub the grains against each other and the mesh. Change the water every time it gets cloudy until it remains fairly clear, 7-9 times is the average. Then shift the grains evenly up the sides of the strainer and leave it over the empty pot for a couple minutes. This also hydrates the grains so they cook more evenly, a trick I learned from an old chef.
Great flavor. I will definitely make this again."

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