Lemon-Pine Nut Rice Pilaf
- 2 Tbsp butter
- 3 Tbsp pine nuts
- 3 cups long grain white rice
- 1½ (32-oz) carton low sodium vegetable broth
- 1½ tsp lemon zest
- 1 Tbsp lemon juice
- Melt butter in a large saucepan over medium heat; add pine nuts and rice, and sauté 1 minute. Stir in broth, lemon zest, and lemon juice.
- Bring to a boil, cover, reduce heat, and simmer 18 to 20 minutes or until rice is tender.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
5 |
5 |
| Sat. Fat (g) |
2 |
2 |
| Protein (g) |
6 |
6 |
| Carb (g) |
56 |
56 |
| Fiber (g) |
1 |
1 |
| T. Sugs (g) |
2 |
2 |
| A. Sugs (g) |
0 |
0 |
