1 1/2 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. Skim off the fat from the chicken stock, use a minimum of oil, and don’t add salt—and you’ll create a dish that’s flavorful and healthy.

Yield: 10 servings
Serving size: 1/2 C.

Calories: 139
Fat: 5 g
Fiber: 1 g