Rice Salad

INGREDIENTS

1 14oz can chicken broth
1 C. long grain rice
10 oz. asparagus
1 box frozen petite peas
1/3 C. toasted pecans (10 mins at 350 degrees)
1/4 C. cilantro or parsley
3 green onions
4 Tbsp. oil
1/2 tsp. grated lemon peel
3 Tbsps lemon juice
3 Tbsps. sour cream
1/4 tsp. ground white pepper
1/2 tsp. salt

INSTRUCTIONS

Cook rice in chicken broth. Set aside. Cook asparagus for two minutes; add peas and cook an additional two to three minutes. Drain. Combine rice, vegetables and nuts in bowl. Mix oil, lemon juice, sour cream, salt pepper and lemon peel; pour over rice mixture. Refrigerate and serve cold.