Oriental Rice
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Oriental Rice
| Tue, 06-05-2007 - 8:23am |
Oriental Rice
INGREDIENTS
1-1/2 cups water
1 cup chicken stock or broth, skim fat from top
1-1/3 cups uncooked brown 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 cook until done.
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. Sauté onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.
INGREDIENTS
1-1/2 cups water
1 cup chicken stock or broth, skim fat from top
1-1/3 cups uncooked brown 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 tasteDIRECTIONS
1. Bring water and stock to a boil in medium-size saucepan.
2. Add rice and stir. Cover and cook until done.
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. Sauté onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.


