'Hippocrates- Father Of Medicine stated that 80% of diseases can be prevented with right diet..And those who are already suffering, the curative process can be enhanced with the right kind of diet'.
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.
Ingredients
11/2 C water
1 C chicken stock or broth, skim fat from top
11/3 C uncooked long-grain white rice
2 tsp vegetable oil
2 Tbsp finely chopped onion
2 T finely chopped green pepper
1/2 C chopped pecans
1/4 tsp ground sage
1 C finely chopped celery
1/2 C sliced water chestnuts
1/4 tsp nutmeg
to taste black pepper
How To Make
Bring water and stock to a boil in medium-size saucepan.
Add rice and stir. Cover and simmer 20 minutes.
Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.
Heat oil in large nonstick skillet.
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
Each serving provides:
Calories: 139
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 86 mg
sent to us by
Dr Geofrey Walt(Nutrition Consultant)