Rice With Pecans & Water Chestnuts Skim the fat off the chicken stock and use a minimum of oil to keep this dish low in fat, sat fat, and sod. 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 Bring water and stock to a boil in medium-size saucepan.Add rice and stir. Cover and simmer 20 mins.Remove pan from heat. Let stand, covered,5 mins or until all liquid is absorbed. Reserve.Heat oil in large nonstick skillet.Saute onion and celery over moderate heat 3 mins. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving. Yield: 10 servings Serving Size: 1/2 cup Each serving provides: Cals:139 Total fat:5g Sat fat:less than 1g Chol:0mg Sod:86mg
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