BellyBytes.com

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:
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 yields 10 servings of Oriental Rice; serving size: 1/2 cup

Each serving provides: Calories: 139, Total fat: 5g, Saturated fat: less than 1g, Cholesterol: 0mg, Sodium: 86mg

See also:
Oriental Chicken Grill Healthy Recipe
Oriental Chicken A La Microwave Low Calorie Recipe

  Print Page     Previous Page    eMail this Recipe