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Oriental Rice Print Recipe

Nutrition Information
Fat: 5.5 g
Carbohydrates: 16.7g
Calories: 120.4
Protein: 2.0g
All Nutrition Information



Skimming the fat off the chicken stock and using minimal oil and no added salt means that this crunchy rice is tasty and healthy!


Ingredients


  • 1 1/2 cups water


  • 1 cup chicken stock or broth, skim fat from top


  • 1 1/3 cups uncooked long-grain white rice


  • 2 teaspoons olive oil


  • 2 tablespoons finely chopped onion


  • 2 tablespoons finely chopped green pepper


  • 1/2 cup chopped pecans


  • 1/4 teaspoon ground sage


  • 1 cup finely chopped celery


  • 5 oz. sliced water chestnuts


  • 1/4 teaspoon nutmeg


  • black pepper to taste




Directions

1. Bring water and stock to a boil in medium-size saucepan.



2. Add rice and stir. Cover and simmer 20 minutes.



3. Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.



4. Heat oil in large nonstick skillet.



5. Saute onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.



Yield: 10 servings--Serving Size: 1/2 cup


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