Oriental Rice
Source of Recipe
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Oriental Rice
NHLBI.NIH.gov
Stay young at heart
Yield: 10 servings--Serving Size: 1/2 cup
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.
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 tsp vegetable oil
2 Tbsp finely chopped onion
2 T finely chopped green pepper
1/2 C chopped pecans
1/4 tsp ground sage
1 C finely chopped celery
1/2 C sliced water chestnuts
1/4 tsp nutmeg
to taste black pepper
Bring water and stock to a 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.
Saute onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.
Each serving provides: Calories: 139; Total fat: 5 g (Saturated fat: less than 1 g); Cholesterol: 0 mg; Sodium: 86 mg
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