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Lemon-Pecan Wild Rice


  • 3 cups chicken or vegetable broth
  • 1 cup uncooked wild rice
  • 1 tablespoon butter
  • 3 tablespoons thinly sliced green onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 cup chopped pecans, toasted


  • 1. In a large saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
  • 2. Stir in the onions, parsley, lemon peel and juice. Stir in pecans.

Nutrition Facts

1 cup: 209 calories, 10g fat (2g saturated fat), 5mg cholesterol, 486mg sodium, 26g carbohydrate (1g sugars, 3g fiber), 6g protein.


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