Pecan-Parsley Rice

If I think about what I would love to have on Mothers Day, Rice is right up there along with ham, fried chicken or roast, of which this recipe would compliment.

The recipes I have posted this week were recipes that I thought would be great to have this Sunday when we celebrate memories and Mom’s.

Hoping each of you a most blessed and wonderful Mothers Day……

1 tables butter

1/4 cup minced onion

2 (6 oz) packages long grain and wild rice blend*seasoning packets discarded or save for another time.

4 cups chicken broth

1/2 cup water

3/4 cup chopped pecans, toasted

1/4 cup chopped fresh parsley

1/2 teas salt

1/2 teas black pepper

1/2 teas lemon zest

2 tables fresh lemon juice

In a medium saucepan, melt butter and add onion, cooking until onion is transparent and soft.

Add rice, stirring constantly for about 1 min. Stir in broth and 1/2 cup water.  Bring to a boil; cover and reduce heat to low. Simmer for 25 min or until liquid is absorbed and rice is tender.

Remove from heat and add pecans and next 5 ingredients, fluffing with fork.

*Using Uncle Ben’s Long Grain and Wild Rice Blend if possible

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