Rice with Pecans and Water Chestnuts

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Ingredients
  • 1 1/2 cup(s) water

  • 1 cup(s) broth, chicken, skim fat from top

  • 1 1/3 cup(s) rice, long grain

  • 2 teaspoon oil, toasted sesame

  • 2 tablespoon onion(s), finely chopped

  • 2 tablespoon pepper(s), green, bell, finely chopped

  • 1/2 cup(s) nuts, pecans, chopped

  • 1/4 teaspoon sage, ground

  • 1 cup(s) celery, finely chopped

  • 1/2 cup(s) water chestnuts, canned, sliced

  • 1/4 teaspoon nutmeg, ground

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, for five minutes or until all liquid is absorbed. Reserve.

  4. Heat oil in large nonstick skillet.

  5. Sauté onion and celery over moderate heat for three minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

  6. Can be used for a meal, side dish, or small snack


Nutritional Facts

Servings
10
Calories
139
Saturated Fat
0.5g
Sodium
86mg
Total Fat
5g
Cholesterol
0mg

lunch

2 replies

Avera
Avera 2009-01-14 21:58:50 -0600 Report

Love rice that has been cooked in broth. The fact that the recipe calls for the added crunch will really make it great!