• Oriental Rice

    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 Size ½ cup
    Calories 139
    Total Fat 5 g
    Saturated Fat less than 1 g
    Cholesterol 0 mg
    Sodium 86 mg

    Servings and Times

    Servings 10

    Ingredients and Preparation

    Ingredients Measures
    Water 1½ cups
    Chicken stock or broth, skim fat from top 1 cup
    Uncooked long-grain white rice 1 1/3 cups 
    Vegetable oil 2 teaspoons  
    Finely chopped onion 2 tablespoons
    Finely chopped green pepper 2 tablespoons
    Chopped pecans ½ cup  
    Ground sage ¼ teaspoon
    Finely chopped celery 1 cup
    Sliced water chestnuts ½ cup  
    Nutmeg ¼ teaspoon
    Black pepper to taste  
    1. Bring water and stock to a boil in medium-size saucepan.
    2. Add rice and stir. Cover and simmer for 20 minutes.
    3. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
    4. Heat oil in large nonstick skillet.
    5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.

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