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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.
Ingredients
- 11/2 C water
- 1 C chicken stock or broth, skim fat from top
- 11/3 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
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
Each serving provides:
Calories: 139
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 86 mg
By NHLBI
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