Oriental Rice

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3.9 of 5 (98)
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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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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

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Member Ratings For This Recipe


  • Very Good
    7 of 7 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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  • 5 of 5 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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  • 3 of 3 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
    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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  • 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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