Ingredients
- 11/2C water
- 1 C chicken stock or broth,
- fat skimmed from top
- 11/3C long grain white rice, uncooked
- 2 tsp vegetable oil
- 2 Tbsp onion, finely chopped
- 1 C celery, finely chopped
- 2 Tbsp green pepper, finely chopped
- 1/2C pecans, chopped
- 1/4tsp ground sage
- 1/2C water chestnuts, sliced
- 1/4tsp nutmeg to taste black pepper
Preparation
1. Bring water and stock to 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.
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.
Yield: 10 servings
Serving size: 1/2cup
Each serving provides:
Calories: 139
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 86 mg
Total fiber: 1 g
Protein: 3 g
Carbohydrates: 21 g
Potassium: 124 mg
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