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 Size½ cup
Calories139
Total Fat5 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium86 mg

Servings and Times

Servings10

Ingredients and Preparation

IngredientsMeasures
Water1½ cups
Chicken stock or broth, skim fat from top1 cup
Uncooked long-grain white rice1 1/3 cups 
Vegetable oil2 teaspoons  
Finely chopped onion2 tablespoons
Finely chopped green pepper2 tablespoons
Chopped pecans½ cup  
Ground sage¼ teaspoon
Finely chopped celery1 cup
Sliced water chestnuts½ cup  
Nutmeg¼ teaspoon
Black pepper to taste  
  1. Directions
  2. Bring water and stock to a boil in medium-size saucepan.
  3. Add rice and stir. Cover and simmer for 20 minutes.
  4. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
  5. Heat oil in large nonstick skillet.
  6. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.