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

Servings and Times

Servings 10

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

  1. Bring water and stock to a boil in medium-size saucepan.
  2. Add rice and stir. Cover and simmer for 20 minutes.
  3. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
  4. Heat oil in large nonstick skillet.
  5. 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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