Oriental Rice, Lighter Version w/o nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups water1 cup College Inn Chicke Broth, Light & Fat Free1 1/3 cups uncooked long-grain white rice2 teaspoons olive oil2 tablespoons finely chopped onion2 tablespoons finely chopped green pepper1/4 teaspoon ground sage1 cup finely chopped celery5 oz. sliced water chestnuts1/4 teaspoon nutmegblack pepper to taste
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
Number of Servings: 10
Recipe submitted by SparkPeople user NYREDFOX.
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
Number of Servings: 10
Recipe submitted by SparkPeople user NYREDFOX.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.8 g
- Protein: 2.1 g
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