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Nutritional Info
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 162.7 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Oriental Rice calories by ingredient
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Oriental Rice


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Introduction

Skimming the fat off the chicken stock and using minimal oil and no added salt means that this crunchy rice is tasty and healthy! Skimming the fat off the chicken stock and using minimal oil and no added salt means that this crunchy rice is tasty and healthy!

Ingredients

    • 1 1/2 cups water
    • 1 cup chicken stock or broth, skim fat from top
    • 1 1/3 cups uncooked long-grain white rice
    • 2 teaspoons olive oil
    • 2 tablespoons finely chopped onion
    • 2 tablespoons finely chopped green pepper
    • 1/2 cup chopped pecans
    • 1/4 teaspoon ground sage
    • 1 cup finely chopped celery
    • 5 oz. sliced water chestnuts
    • 1/4 teaspoon nutmeg
    • black pepper to taste

Directions

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



2. Add rice and stir. Cover and simmer 20 minutes.



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



4. Heat oil in large nonstick skillet.



5. 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





TAGS:  Side Items |

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Member Ratings For This Recipe


  • Very Good
    6 of 6 people found this review helpful
    Very good. Really liked the crunch. I used brown rice and all chicken broth instead of water. - 4/22/08

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  • 4 of 4 people found this review helpful
    I have made this several times. I have also added mushrooms and beansprouts. Gives it more of an oriental taste. - 1/17/08

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  • Very Good
    3 of 3 people found this review helpful
    This was really good. My family loved it! I cut up the waterchestnuts and fried them with the celery and onions. Will make this again. - 1/8/09

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  • 2 of 2 people found this review helpful
    This was an awesome recipe though i did add fresh broccoli and mushrooms :) - 7/13/09

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  • Very Good
    2 of 2 people found this review helpful
    I added chinese five spice to the broth and water as it came to a boil. Quite good with the extra boost. Couldn't get the water chestnuts past my husband though. - 5/26/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was very good as is, but I like a little more spice so I added some Oriental 5 spice powder. I also wanted to salt it a little, so going Oriental, I added about 1tbsp of soy sauce. It was fantastic!! Used the pecans, but bet it would be great with Almonds. - 5/18/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was SUCH a great dish to accompany a baked chicken breast. I added a Steamfresh Asian Medley to the mix, after I cooked my celery and onions (because I had to improv on what I had - also, no sugar) and used 1 tbsp of lite soy sauce and it made up beautifully. Love the pecans! - 5/8/09

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  • Very Good
    2 of 2 people found this review helpful
    Much lighter tasting than it's full fat counterpart. Fresh. - 4/8/09

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  • Very Good
    2 of 2 people found this review helpful
    This was a delicious recipe! I substituted rosemary for the sage (a usual substitute), no chestnuts (out), and used brown rice. The nutty flavor of the brown rice enhanced the recipe. I also used yellow bell pepper because it was in the fridge, which added a little sweetness to the dish. - 9/30/08

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  • Good
    2 of 3 people found this review helpful
    We thought this was so-so. I added mushrooms and omitted the pecans (can't eat them). The sage was too much for me. Next time I make it I will add soy sauce and almond slices and use less sage! - 7/10/08

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  • Very Good
    2 of 2 people found this review helpful
    Added mushrooms and garlic. Very good - 6/5/08

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  • Incredible!
    2 of 2 people found this review helpful
    I made this with brown rice, and LOVED it! I hope it freezes well, because the other 4 1-cup servings are in the freezer! - 1/3/08

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  • Very Good
    2 of 2 people found this review helpful
    Most of the family liked this rice. I thought at first the mix of spices was odd, but I really enoyed it. NIce crunch, but I think I'll cut the waterchestnuts up next time so spread the flavor out a little more. - 5/3/07

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  • Very Good
    2 of 2 people found this review helpful
    Really good rice with a nice crispness from the nuts and water chestnuts. Love the flavors! Use almonds instead of pecans if you want to change it a bit. - 3/17/07

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  • Incredible!
    2 of 2 people found this review helpful
    Excellent! I used garlic instead of onion and omitted the green peppers (not a fan of those) and next time I think I may add some mushroom. The flavors in this are fantastic! - 3/14/07

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  • 1 of 1 people found this review helpful
    This was quite good. I added peas to it as well - 7/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was very easy to prepare. I used low sodium chicken broth to lower my sodium intake. Both my husband and I loved it. The spices were just right. I definatly will make it again. - 6/17/09

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  • Very Good
    1 of 1 people found this review helpful
    I made this last night. It has a good crunch to it. I only added in the veggies/nuts just before serving. I am not sure that I would put in the nuts again, as they do tend to get softer. Would make it again!. I made it with brown rice. Thanks for sharing. - 6/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    Threw in some veggies and used whole grain brown rice. I'm not a sage person but I used just a tad of it anyway and a little less nutmeg. It was very good! I loved the waterchestnuts! Thanks! - 6/7/09

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  • 1 of 1 people found this review helpful
    Loved it, added cooked chicken breast and had a complete meal with very low calories. Thanks for a great recipe with great taste. Will use over and over. - 6/5/09

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  • Very Good
    1 of 1 people found this review helpful
    I really liked this recipe, I added some sweetcorn and corgettes for a bit of variation but would definately make this more often. - 5/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    We loved it!!! Took some time to prepare and make but it was well worth it :D - 4/8/09

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  • Good
    1 of 1 people found this review helpful
    i left out the water chestnuts & I made it with 1/2 white rice & 1/2 wheat rice. I also used half walnuts & half almonds. I had with stir fry veggies on the side with chicken breast. i think ground pork or pork loin would be good as well. Had a good texture. - 3/27/09

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  • Very Good
    1 of 1 people found this review helpful
    Came out very good, although I did not have the pecans. Leftovers will be good for lunch, I'll add some diced chicken and egg white! - 3/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic!! I added mushrooms and we both love it. - 2/22/09

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