PECAN-LEMON WILD RICE

1 cup wild rice, UNcooked
3 cups chicken broth
1 and 1/2 tablespoons lemon rind, divided
1 tablespoon lemon juice
1 tablespoon butter or margarine
1/2 cup chopped pecans, toasted
3 tablespoons chopped green onions
1/4 cup chopped fresh parsley

Wash the rice in 3 changes of hot water; drain.

Combine broth, 2 and 1/4 teaspoons lemon rind, lemon juice, and butter in a medium saucepan. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 50-60 minutes or until liquid is absorbed, and rice is tender.

Stir in pecans, remaining 2 and 1/4 teaspoons lemon rind, green onions, and parsley.

Four to six servings.