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.
Nutrition Facts
| Serving Size | ½ cup |
| Calories | 139 |
| Total Fat | 5 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 86 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Water | 1½ cups |
| Chicken stock or broth, skim fat from top | 1 cup |
| Uncooked long-grain white rice | 1 1/3 cups |
| Vegetable oil | 2 teaspoons |
| Finely chopped onion | 2 tablespoons |
| Finely chopped green pepper | 2 tablespoons |
| Chopped pecans | ½ cup |
| Ground sage | ¼ teaspoon |
| Finely chopped celery | 1 cup |
| Sliced water chestnuts | ½ cup |
| Nutmeg | ¼ teaspoon |
| Black pepper to taste |
Directions
- Bring water and stock to a 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.