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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
5 mins
total:
55 mins
Yield:
7 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place water in a small saucepan; bring to a boil. Add rice; cover, reduce heat, and cook over medium-low heat 30 minutes or until liquid is absorbed. Place rice on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.

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  • Meanwhile, place a medium nonstick skillet over medium-high heat; add pecans, and cook 3 minutes, stirring frequently, until lightly browned. Remove from heat and set aside.

  • Combine rice, water chestnuts, and next 8 ingredients in a large bowl; stir in pecans, and toss gently.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

169 calories; fat 4.7g; saturated fat 0.5g; protein 2.6g; carbohydrates 30.2g; iron 7.3mg; sodium 234mg; calories from fat 24%; fiber 3.3g; calcium 16mg.
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