11/2 C. water
1 C. chicken stock or broth, fat skimmed from top
11/3 C. long grain white rice, uncooked
2 tsp. vegetable oil
2 T. onion, finely chopped
1 C. celery, finely chopped
2 T. green pepper, finely chopped
1/2 C. pecans, chopped
1/4 tsp. ground sage
1/2 C. water chestnuts, sliced
1/4 tsp. nutmeg
To taste black pepper

Bring water and stock to 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.