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
Bring water and stock to a boil in medium-size saucepan.
Add rice and stir. Cover and simmer 20 minutes.
Remove pan from heat. Let stand, covered, for five minutes or until all liquid is absorbed. Reserve.
Heat oil in large nonstick skillet.
Sauté onion and celery over moderate heat for three minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.
Can be used for a meal, side dish, or small snack
- Saturated Fat
- Total Fat