2 c. chicken broth or 1 c. broth and 1 c. water
Rind of 1/2 lemon, cut into thin strips
2 tbsp. lemon juice
1 tbsp. butter
1 c. wild rice, rinsed and drained
1/2 c. chopped pecans or almonds
3 tbsp. scallions, minced
1/4 c. minced parsley
Salt and pepper to taste

In a saucepan, combine broth, half the rind, lemon juice, and butter; bring to a boil and stir in the rice. Cook covered over low heat, about 50 minutes or until tender and liquid has been absorbed. Stir in nuts, scallions, parsley, remaining rind, salt and pepper. Long grain white rice may be substituted for part of the wild rice.