Oriental Rice

• 1 12 cups water
• 1 cup chicken stock or 1 cup broth, skim fat from top
• 1 13 cups uncooked long-grain white rice
• 2 teaspoons olive oil
• 2 tablespoons onions, finely chopped
• 2 tablespoons green peppers, finely chopped
• 12 cup pecans, chopped
• 14 teaspoon sage, ground
• 1 cup celery, finely chopped
• 5 ounces sliced water chestnuts
• 14 teaspoon nutmeg
• black pepper

1. Oriental Rice
2. Oriental Rice
3. Serves: 10.
4. Skimming the fat off the chicken stock, using a minimal amount of oil, and not adding salt means that this crunchy rice is tasty and healthy!
5. INGREDIENTS
6. DIRECTIONS.
7. 1.
8. Bring water and stock to a boil in medium-size saucepan.
9. 2.
10. Add rice and stir.
11. Cover and simmer 20 minutes.
12. 3.
13. Remove pan from heat.
14. Let stand, covered, 5 minutes or until all liquid is absorbed.
15. Reserve.
16. 4.
17. Heat oil in large nonstick skillet.
18. 5.
19. Saute onion and celery over moderate heat 3 minutes.
20. Stir in remaining ingredients including reserved cooked rice.
21. Fluff with fork before serving.

water, chicken, longgrain white rice, olive oil, onions, green peppers, pecans, sage, celery, water chestnuts, nutmeg, black pepper

Taken from www.food.com/recipe/oriental-rice-232559 (may not work)