"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lemon Wild Rice Pilaf Recipe

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This recipe for Lemon Wild Rice Pilaf, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Martinson
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chicken broth
1 cup wild rice
1/4 cup butter
2 tablespoons lemon juice
1 tablespoon grated lemon rind
2 cups chopped onions
1 1/2 cup long grain white rice
1/2 cup chopped fresh parsley
1 cup toasted chopped pecans
Salt and pepper to taste

Directions:
Directions:
Combine broth, wild rice, 1 tablespoon butter, lemon juice, and half of lemon rind in large saucepan. Bring to boil, cover, reduce heat to medium-low and simmer 35 minutes. Meanwhile, melt remaining butter over medium-high heat in large skillet and saute onions until soft. Add white rice and stir to coat. Stir into wild rice mixture after wild rice has cooked 35 minutes. Cover and cook over medium heat until all liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Stir in remaining lemon rind and parsley. Spread pecans on baking sheet and toast in oven until golden. Stir into rice. Season to taste. Pilaf may be cooled, covered and refrigerated for up to 2 days.

Number Of Servings:
Number Of Servings:
-8
Preparation Time:
Preparation Time:
---1 hour---------------------------------------------------

 

 

 

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