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

Oriental Garden Toss

Makes 6 servings
Serving Size 1 cup

• 1/3 cup thinly sliced green onions
• Tablespoon reduced-sodium soy sauce
• 3 tablespoons water
• 1 1/2 teaspoons roasted sesame oil
• 1 teaspoon Equal measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1 package (3 oz) low-fat ramen noodles soup
• 2 cups fresh peas pods, halved crosswise
• 1 cup fresh bean sprouts
• 1 cup sliced fresh mushrooms
• 1 can (8 3/4 oz) baby corn, drained and halved crosswise
• 1 red bell pepper, cut into bit-size strips
• 3 cups shredded Chinese cabbage
• 1/3 cup chopped lightly salted cashew nuts (optional)