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
 

Ingredients:
1½ C water
½ C chopped pecans
1 C chicken stock or broth,
   skim fat from top
1/4 tsp ground sage
1 C celery, finely chopped
1 1/2 C uncooked long-grain
   white rice
 

1/2 C sliced water chestnuts
2 tsp vegetable oil
¼ tsp nutmeg
2 Tbsp onion, finely chopped
2 T green pepper, finely
   chopped

Other: black pepper (to taste)

Preparation:
1. Bring water and stock to a boil in medium-size saucepan.

2. Add rice and stir. Cover and simmer 20 minutes.

3. Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.

4. Heat oil in large nonstick skillet.

5. Saute onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.


Yield: 10 servings, Serving Size: ½ cup

Each Serving Provides:
Calories: 139
Total fat: 5g
Saturated fat: less than 1g
 

Cholesterol: 0mg
Sodium: 86 mg