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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.

11/2 C   water
1 C   chicken stock or broth, skim fat from top
11/3 C   uncooked long-grain white rice
2 tsp   vegetable oil
2 Tbsp   finely chopped onion
2 T   finely chopped green pepper
1/2 C   chopped pecans
1/4 tsp   ground sage
1 C   finely chopped celery
1/2 C   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.
  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: 1/2 cup

Each serving provides:

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

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