Facebook Pixel

Oriental Rice

June 10, 2008 - 7:30am
Rate This

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 Size½ cup
Total Fat5 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium86 mg

Servings and Times


Ingredients and Preparation

Water1½ cups
Chicken stock or broth, skim fat from top1 cup
Uncooked long-grain white rice1 1/3 cups 
Vegetable oil2 teaspoons  
Finely chopped onion2 tablespoons
Finely chopped green pepper2 tablespoons
Chopped pecans½ cup  
Ground sage¼ teaspoon
Finely chopped celery1 cup
Sliced water chestnuts½ cup  
Nutmeg¼ teaspoon
Black pepper to taste  
  1. Directions
  2. Bring water and stock to a boil in medium-size saucepan.
  3. Add rice and stir. Cover and simmer for 20 minutes.
  4. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
  5. Heat oil in large nonstick skillet.
  6. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

Recipes & Cooking

Get Email Updates

Recipes & Cooking Guide

Have a question? We're here to help. Ask the Community.


Health Newsletter

Receive the latest and greatest in women's health and wellness from EmpowHER - for free!