Lemon Rice Pilaf

Lemon Rice Pilaf
Recipe from Jackie Williamson

2 Cups chicken broth
1 Cup rice (long grain is probably better)
1 Tablespoon butter
1/3 Cup pinenuts
2 Tablespoons chopped fresh parsley or 1/2 to 1 teaspoon dried parsley
1 Tablespoon grated lemon peel
3-4 Tablespoons lemon juice

In saucepan: Boil chicken broth. Add rice. Cover and turn to low heat. Cook for 20-35 minutes or until tender.

In rice cooker: Add chicken broth and rice. Cover and push button until done. If not tender when done cooking, add more water and press button again.

Melt butter and saute pinenuts until golden. Stir in chopped parsley, grated lemon peel and lemon juice. Pour over rice and stir to coat JUST BEFORE SERVING. It loses the lemony flavor if reheated so serve right after tossing.