Directions:
- 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; sauce until golden. Stir in the lemon juice and peel. Pour over rice and stir to coat. Sprinkle with parsley. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283 Kcal (1185 kJ) | ||
| Calories from fat | 112.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 19% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 434.62mg | 18% | |
| Potassium | 261.32mg | 6% | |
| Total Carbs | 37.71g | 13% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.22 Kcal (642 kJ) | ||
| Calories from fat | 60.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 19% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 2% | |
| Sodium | 235.32mg | 18% | |
| Potassium | 141.49mg | 6% | |
| Total Carbs | 20.42g | 13% | |
| Sugars | 0.59g | 4% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 2.69g | 10% | |
| Vitamin C | 6.7mg | 21% | |
| Iron | 0.5mg | 5% | |
| Calcium | 16mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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