Oriental Rice

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

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

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