2 c. chicken broth
Rind of 1/2 lemon, removed with vegetable peeler and cut into julienne strips (about 1 1/2 tbsp.)
1 tbsp. fresh lemon juice
1 tbsp. unsalted butter
1 c. wild rice, rinsed well and drained well
1/2 c. pecans, toasted lightly and chopped
3 tbsp. minced scallion
1/4 c. minced fresh parsley leaves
Salt and freshly ground black pepper to taste

In a heavy saucepan, combine the broth, half the rind, the lemon juice and the butter. Bring the mixture to a boil, and stir in the rice.

Cook the rice, covered, over low heat for 50 to 60 minutes or until it is tender and has absorbed the liquid.

Stir in the pecans, the scallion, the parsley, the remaining rind, the salt and the pepper. Makes 4 servings. Great with poultry or fish. Makes 4 servings.