Lemon Rice Pilaf Recipe
- 1 medium onion, minced
- 2 tablespoons butter or margarine
- 2 cups uncooked long grain rice
- 2 (14.5 ounce) cans COLLEGE INN® Light & Fat Free Chicken Broth
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 bay leaf
- 2 tablespoons minced fresh parsley
- 2 tablespoons toasted pine nuts
- Salt and pepper
- In a large saucepan, cook onion in butter for 3 minutes; add rice, stirring to coat. Add broth, lemon juice, peel and bay leaf. Heat to a boil; reduce heat to low. Cover and cook 15 to 20 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Remove bay leaf, stir in parsley and nuts. Season to taste with salt and pepper.
