| 2 | tablespoons butter or margarine |
| 1 | cup uncooked regular long-grain rice |
| 1/2 | cup sliced green onions (5 medium) |
| 1/2 | cup pine nuts |
| 2 1/2 | cups Progresso® chicken broth (from 32-oz carton) |
| 1 | teaspoon grated lemon peel |
| 1/4 | teaspoon salt |
| 1/4 | cup sliced green onion tops |
| 1. | Melt butter in 3-quart saucepan over medium-high heat. |
| 2. | Cook rice, 1/2 cup onions and the nuts in butter about 5 minutes, stirring occasionally, until nuts are light brown. |
| 3. | Stir in broth, lemon peel and salt. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes; remove from heat. Fluff rice lightly with fork. |
| 4. | Cover and let stand 5 minutes. Sprinkle with onion tops. |
|
| If you can, buy pine nuts from the bulk-foods section of your grocery store. You can buy only what you need for the recipe. |
|
| When you end up with extra chicken broth, pour what’s left into an ice-cube tray. After the cubes are frozen, package them in a plastic freezer bag. Next time you need a dash of chicken broth, you can pop a frozen cube into your pan! |
Nutrition Information:
245 ( 110 ); 12 g ( 4 g); 10 mg; 560 mg; 30 g ( 2 g); 6 g 4 %; 0%; 2 %; 10 % 2 ; 2