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Oriental Rice

Source of Recipe

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Oriental Rice
YIELD: 10 servings

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

Bring water and stock to boil in medium-size saucepan. Add rice and stir. Cover and simmer 20 minutes. Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve. Heat oil in large, nonstick skillet. Sauté onion and celery over moderate heat 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

One 1/2-cup serving equals: Calories, 139; Total fat, 5 grams; Saturated fat, less than 1 gram; Cholesterol, 0 milligrams; Sodium, 86 milligrams