3 TBS. pine nuts
1/4 c. yellow onion — chopped
2 tsp. parsley — chopped
1 c. rice (white or brown)
1 c. chicken broth (or the amount recommended on the box of rice)
juice from 1 lemon
1 TBS. butter
salt & pepper to taste

Place pine nuts in toaster oven at 350° and bake until golden brown (8-10 minutes).

Place a medium saucepan over medium low heat. When the pan is warm, add butter and then sauté the onions for about 3 minutes. Add the rice and cook for 1 minute. Add the chicken stock and lemon juice and bring to a boil. Reduce the heat, cover and simmer for as long as the directions say on the box of rice.

Stir in the pine nuts and parsley and season with salt and pepper. Serve warm.