- 5 cups chicken broth
- 2-1/2 cups uncooked long grain rice
- 2 tablespoons butter or stick margarine
- 1/2 cup pecan halves
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1/4 cup minced fresh parsley
- 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; sauce until golden. Stir in the lemon juice and peel. Pour over rice and stir to coat. Sprinkle with parsley. Yield: 10 servings.
Reviews forLemon Pecan Pilaf
"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."