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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I saw this one on another site. Looks good but I have not tried it yet Ingredients:
1 1/2 cups water |
1 cup chicken stock or 1 cup broth, skim fat from top |
1 1/3 cups uncooked long-grain white rice |
2 teaspoons olive oil |
2 tablespoons onions, finely chopped |
2 tablespoons green peppers, finely chopped |
1/2 cup pecans, chopped |
1/4 teaspoon sage, ground |
1 cup celery, finely chopped |
5 ounces sliced water chestnuts |
1/4 teaspoon nutmeg |
black pepper |
Directions:
1. Oriental Rice
2. Oriental Rice
3. Serves: 10.
4. Skimming the fat off the chicken stock, using a minimal amount of oil, and not adding salt means that this crunchy rice is tasty and healthy!
5. INGREDIENTS
6. DIRECTIONS.
7. 1. Bring water and stock to a boil in medium-size saucepan.
8. 2. Add rice and stir. Cover and simmer 20 minutes.
9. 3. Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.
10. 4. Heat oil in large nonstick skillet.
11. 5. Sauté onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.
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