Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy Oriental Rice is lower in fat, saturated fat, and sodium.
1-1/2 cup water
1 cup chicken stock or broth, skim fat from top
1-1/3 cup uncooked long-grain white rice
2 teaspoons vegetable oil
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1/2 cup chopped pecans
1/4 teaspoon ground sage
1 cup finely chopped celery
1/2 cup sliced water chestnuts
1/4 teaspoon nutmeg
Black pepper to taste
Bring water and stock to a boil in medium-size saucepan.
Add rice and stir. Cover and simmer 20 minutes.
Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.
Heat oil in large nonstick skillet. Saute onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.
Recipe makes 10 servings.
Serving size: 1/2 cup
Calories: 139; Total Fat: 5g; Saturated Fat: less than 1g; Cholesterol: 0mg; Sodium: 86mg
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