Oriental Rice

• 11/2 C water
• 1 C chicken stock or broth,fat skimmed from top
• 11/3 C long grain white rice, uncooked
• 2 tsp vegetable oil
• 2 Tbsp onion, finely chopped
• 1 C celery, finely chopped
• 2 Tbsp green pepper, finely chopped
• 1/2 C pecans, chopped
• 1/4 tsp ground sage
• 1/2 C water chestnuts, sliced
• 1/4 tsp nutmeg to taste black pepper

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.