11\/2 C. water
\n1 C. chicken stock or broth, fat skimmed from top
\n11\/3 C. long grain white rice, uncooked
\n2 tsp. vegetable oil
\n2 T. onion, finely chopped
\n1 C. celery, finely chopped
\n2 T. green pepper, finely chopped
\n1\/2 C. pecans, chopped
\n1\/4 tsp. ground sage
\n1\/2 C. water chestnuts, sliced
\n1\/4 tsp. nutmeg
\nTo taste black pepper<\/p>\n
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. Saut\u00c3\u00a9 onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n