Title: Pine nut & green onion pilaf
 Categories: Mexican, Rice, Side dish, Soups/stews, Vegetables
      Yield: 6 Servings
 
      1 c  Rice; Regular, Uncooked
    1/2 c  Green Onions/Tops; Sliced
      2 oz Pine Nuts; 1/2 Cup
      2 tb Margarine Or Butter
  2 1/2 c  Chicken Broth
      1 ts Lemon Peel; Grated
    1/4 ts Salt
    1/4 c  Green Onion Tops; Sliced
 
  Cook and stir the rice, 1/2 cup of the green onions, and the pine
  nuts in the margarine in a 3 quart saucepan until the nuts are a
  light brown, about 5 minutes. Sir in the remaining ingredients except
  the 1/4 cup of onion tops.  Heat to boiling, stirring once or twice,
  then reduce the heat and simmer, covered, for 14 minutes. (DO NOT
  lift the cover or stir!) Remove from the heat, fluff the rice lightly
  with a fork. Cover and let steam for about 5 to 10 minutes. Sprinkle
  with the onion tops.