Recipe Source: Stay Young At Heart
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
Percent Daily Values are based on a 2,000 calorie diet.
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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