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# Healthy Recipes: Oriental Rice
- URL: https://www.foodconsumer.org/oriental_rice_2305100137/
- Published: 2010-05-23T14:37:00.000Z
- Updated: 2026-09-22T16:07:10.000Z
- Description: A recipe for crunchy rice with pecans, celery, water chestnuts and green pepper, kept lower in fat and sodium by skimming the chicken stock and adding no salt. It makes ten half-cup servings of 139 calories and 86 mg sodium.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

ORIENTAL RICE

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 

Bring water and stock to a boil in medium-size saucepan.

Add rice and stir. Cover and simmer 20 minutes.

Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.

Heat oil in large nonstick skillet.

Saute onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.

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

From nih.gov