Asian-Style Rice
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings --- 1/2 cup each
|
Ingredients
- 1 1/2 cup water
- 1 cup chicken stock or broth; skim fat from the top
- 1 1/3 cup uncooked long-grain white rice or brown rice
- 5 teaspoons canola oil or olive oil
- 2 tablespoons onion finely chopped
- 1 cup celery -- finely chopped
- 2 tablespoons green pepper --- finely chopped
- 1/2 cup pecans ---- finely chopped
- 1/4 teaspoon ground sage
- 1/2 cup water chestnuts --- sliced
- 1/4 teaspoon ground nutmeg
- ground black pepper to taste
Ingredients
|
Instructions
- Bring water and chicken stock to a boil in a medium-sized saucepan.
- Add rice and stir. Cover and simmer for 20 minutes.
- Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Set aside.
- Heat the oil in a large skillet. Sauté the onion and celery over moderate heat for 3 minutes. Stir in the remaining ingredients, including reserved cooked rice.
- Fluff with a fork before serving.
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Tags: healthy
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