In a large saucepan, cook onion in butter for 3 minutes.
Add rice, stirring to coat. Add broth, lemon juice, lemon peel and bay leaf. Heat to a boil; reduce heat to low. Cover; cook 15 to 20 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes.
Remove bay leaf; stir in parsley and nuts. Season to taste with salt and pepper. Serve with some lemon wedges to give it an extra zing!