Oriental Rice

1 1/2 C Water
1 C Chicken Stock or Broth, skim fat from top
1 1/3 C Uncooked Long-Grain White Rice
2 t Vegetable Oil
2 T Finely Chopped Onion
2 T Finely Chopped Green Pepper
1/2 C Chopped Pecans
1/4 t Ground Sage
1 C Finely Chopped Celery
1/2 C Sliced Water Chestnuts
1/4 t 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.

Yield: 10 1/2 C Servings

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.

Each serving provides:
Calories: 139
Total Fat: 5g
Saturated Fat: Less than 1 g
Cholesterol: 0mg
Sodium: 86mg

Recipe provided by the National Heart Lung and Blood Institute.