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.
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 |
Yield: 10 servings--Serving Size: 1/2 cup
Each serving provides:
Calories: 139
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 86 mg