Healthy Fried Rice
Skim off the fat from the chicken stock, use a minimum of oil, and don't add salt — and you'll create a dish that's flavorful and healthy.
Yield: 10 servings
1 1/2 cups water
1 cup chicken stock or broth, fat skimmed from top
1 1/3 cups long-grain white rice, uncooked
2 tsp vegetable oil
2 tbsp onion, finely chopped
1 cup celery, finely chopped
2 tbsp green pepper, finely chopped
1/2 cup pecans, chopped
1/4 tsp ground sage
1/2 cup water chestnuts, sliced
1/4 tsp nutmeg
black pepper to taste
1. Bring water and stock to boil in medium-size saucepan.
2. Add rice and stir. Cover and simmer for 20 minutes.
3. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
4. Heat oil in large nonstick skillet.
5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.
B-man
