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Lemon Pecan Pilaf

Total Time

Prep/Total Time: 30 min.


10 servings

Grated lemon peel brings delicate flavor to this rice side dish while pecans add a satisfying crunch. Cindie Ekstrand of Duarte, California sent the recipe for this crowd-pleaser that can be quickly prepared. "My sister gave me the recipe," she writes. "It's easy to make and very tasty."


  • 5 cups chicken broth
  • 2-1/2 cups uncooked long grain rice
  • 2 tablespoons butter
  • 1/2 cup pecan halves
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 cup minced fresh parsley


  1. In a saucepan, bring broth to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Meanwhile, melt butter in a nonstick skillet. Add the pecans; saute until golden. Stir in the lemon juice and zest. Pour over rice and stir to coat. Sprinkle with parsley.

Nutrition Facts

3/4 cup: 247 calories, 8g fat (2g saturated fat), 6mg cholesterol, 527mg sodium, 39g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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