Oriental Rice
(99)
  • Number of Servings: 1
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
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

Member Reviews
  • KIRSTEN111
     Very good. Really liked the crunch. I used brown rice and all chicken broth instead of water. - 4/22/08
  • JKCROMIE
     I have made this several times. I have also added mushrooms and beansprouts. Gives it more of an oriental taste. - 1/17/08
  • BIGMAMMAANGEL
     This was an awesome recipe though i did add fresh broccoli and mushrooms :) - 7/13/09
  • MOMPUPPETS
     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
  • CD5238183
     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
  • BECKETTSMOM
     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
  • MOMMIEANYA0220
     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
  • STEPPNURSE
     Much lighter tasting than it's full fat counterpart. Fresh. - 4/8/09
  • ZANTHIA6
     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
  • CRAFTINMOMMA
     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
  • SPARKS171
     Added mushrooms and garlic. Very good - 6/5/08
  • SNOOTYVIXEN
     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
  • SPACYLYNNE
     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
  • PARAVEN
     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
  • LISA_MARIE_1980
     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
  • BCNEWFIE2
     This was quite good. I added peas to it as well - 7/12/09
  • CAR12OLD
     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
  • RVCRAZY
     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
  • SISTER337
     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
  • ANITAL3
     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
  • SPIRALDANCER
     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
  • LAMEREMUSICALE
     We loved it!!! Took some time to prepare and make but it was well worth it :D - 4/8/09
  • GETFITNOWCJ
     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
  • BJEIKE2
     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
  • JOYS300
     Fantastic!! I added mushrooms and we both love it. - 2/22/09



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