Oriental Rice
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.
Nutrition Facts
Serving Size | ½ cup |
Calories | 139 |
Total Fat | 5 g |
Saturated Fat | less than 1 g |
Cholesterol | 0 mg |
Sodium | 86 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Water | 1½ cups |
Chicken stock or broth, skim fat from top | 1 cup |
Uncooked long-grain white rice | 1 1/3 cups |
Vegetable oil | 2 teaspoons |
Finely chopped onion | 2 tablespoons |
Finely chopped green pepper | 2 tablespoons |
Chopped pecans | ½ cup |
Ground sage | ¼ teaspoon |
Finely chopped celery | 1 cup |
Sliced water chestnuts | ½ cup |
Nutmeg | ¼ teaspoon |
Black pepper to taste |
- Directions
- Bring water and stock to a boil in medium-size saucepan.
- Add rice and stir. Cover and simmer for 20 minutes.
- Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
- Heat oil in large nonstick skillet.
- Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.
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