1 1\/2 C water
\n1 C chicken stock or broth,
\nfat 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\u00e9 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\u2019t add salt\u2014and you\u2019ll create a dish that\u2019s flavorful and healthy.<\/p>\n
Yield: 10 servings
\nServing size: 1\/2 C.<\/p>\n
Calories: 139
\nFat: 5 g
\nFiber: 1 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n