Pecan-Parsley Rice

Pecan Parsley Rice
Pecan-Parsley Rice
Makes 6 servings
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  1. 1 tablespoon butter
  2. 1/4 cup minced sweet onion
  3. 2 (6-ounce) packages long grain and wild rice blend,* seasoning packets discarded
  4. 4 cups chicken broth
  5. 1/2 cup water
  6. 3/4 cup chopped pecans, toasted
  7. 1/4 cup chopped fresh parsley
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 1/2 teaspoon lemon zest
  11. 2 teaspoons fresh lemon juice
  1. In a medium saucepan, melt butter over medium heat. Add 
onion, and cook, stirring occasionally, for 6 minutes or until softened.
  2. Add rice, and cook, stirring 
constantly, for 1 minute. Stir in broth and ½ cup water. Bring to a boil; cover, reduce heat to low, and 
simmer for 25 minutes or until liquid is absorbed and rice is tender.
  3. Remove from heat; add pecans 
and next 5 ingredients, fluffing with 
a fork to combine.
  1. *We used Uncle Ben’s Long Grain and Wild Rice Blend.
Paula Deen Magazine