Lemon Pecan Pilaf

• 5 cups chicken broth
• 1 12 cups long grain white rice
• 2 tablespoons butter
• 12 cup pecan halves
• 3 tablespoons lemon juice
• 1 teaspoon lemon peel, grated
• 14 cup fresh parsley, minced

1. Bring broth to a boil in a saucepan.
2. Stir in rice and return to a boil.
3. Reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
4. Melt the butter in a non-stik skillet.
5. Add the pecans and saute until golden.
6. Stir in the lemon juice and peel.
7. Pour over rice and stir to coat.
8. Sprinkle with parsley.

chicken broth, long grain white rice, butter, pecan halves, lemon juice, lemon peel, fresh parsley

Taken from www.food.com/recipe/lemon-pecan-pilaf-306482 (may not work)