Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
40 minutes |
10 servings |
½ C |
1½ C water
|
1 C chicken stock or broth; skim fat from the top
|
1⅓ C uncooked long-grain white rice
|
2 tsp vegetable oil
|
2 Tbsp finely chopped onion
|
1 C finely chopped celery
|
2 Tbsp finely chopped green pepper
|
½ C chopped pecans
|
¼ tsp ground sage
|
½ C sliced water chestnuts
|
¼ tsp nutmeg
|
Ground black pepper, to taste
|
|
|
|
Directions
-
1
|
Bring water and chicken stock to a boil in a medium-sized 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. Set aside.
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-
4
|
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.
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-
5
|
Fluff with a fork before serving.
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