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Steps
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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
245
Calories from Fat
110
Total Fat
12 g
Saturated Fat
4 g
Cholesterol
10 mg
Sodium
560 mg
Potassium
210 mg
Total Carbohydrate
30 g
Dietary Fiber
2 g
Protein
6 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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