| | Directions | | In medium skillet, lightly brown the rice, onion, and nuts in butter and oil over moderate heat. Stir often to ensure an even color. Add stock, lemon peel, and salt. Cook, covered, over low heat, about 20 minutes, or until rice has absorbed liquid. Toss with parsley. |
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| Ingredients | | - |  | 1 cup raw long-grain white rice |
| - | | 1 onion, finely chopped (small) |
| - | | 1/2 cup pine nuts or blanched slivered almonds |
| - | | 1 tablespoon butter |
| - | | 2 tablespoons olive oil |
| - | | 2 1/2 cups chicken stock |
| - | | 1/2 teaspoon grated lemon peel |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons minced fresh parsley |
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