1Melt butter in 3-quart saucepan over medium-high heat.
2Cook rice, 1/2 cup onions and the nuts in butter about 5 minutes, stirring occasionally, until nuts are light brown.
3Stir 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.
4Cover and let stand 5 minutes. Sprinkle with onion tops.