A crunchy rice dish that’s low on fat and sodium but high on flavor!

Prep time            15 minutes

Cook time           40 minutes

Yields                   10 servings

Serving Size        ½ C


1½ C water

1 C chicken stock or broth; skim fat from the top

1⅓ C uncooked long-grain white rice

2 tsp vegetable oil

2 Tbsp finely chopped onion

1 C finely chopped celery

2 Tbsp finely chopped green pepper

½ C chopped pecans

¼ tsp ground sage

½ C sliced water chestnuts

¼ tsp nutmeg

Ground black pepper, to taste


  1. Bring water and chicken stock to a boil in a medium-sized 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. Set aside.
  4. Heat the oil in a large skillet. Sauté the onion and celery over moderate heat for 3 minutes. Stir in the remaining ingredients, including reserved cooked rice.
  5. Fluff with a fork before serving.

Eat real food! Enjoy this real food recipe and many others from the National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

Recipe Source: Stay Young At Heart