If the rice does not absorb all of the broth as it cooks, drain off the excess liquid before stirring in the remaining ingredients.
Cooking Light DECEMBER 2008
1. Heat oil in a medium saucepan over medium-high heat. Add pecans to pan; cook 1 minute or until lightly toasted. Remove pecans from pan.
2. Add broth and rice to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain, if necessary. Place rice in a serving bowl; stir in parsley and remaining ingredients. Sprinkle with pecans.
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