created: 2007-04-15 15:57:46
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this rice is lower in fat, saturated fat, and sodium.
1-1/2 cups water 1 cup chicken stock or broth, skim fat from top 1-1/3 cups uncooked long-grain white rice 2 tsp vegetable oil 2 Tbsp finely chopped onion 2 Tbsp finely chopped green pepper 1/2 cup chopped pecans 1/4 tsp ground sage 1 cup finely chopped celery 1/2 cup sliced water chestnuts 1/4 tsp nutmeg to taste black pepper 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. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving Yield: 10 servings – Serving Size: 1/2 cup