Cutting back on cholesterol doesn't have to mean cutting back on taste. This heart-healthy dish is low on salt and oil, but full of pecans, water chestnuts, peppers and celery, with a medley of spices that will have your guests asking for seconds, and thirds.
For 10 people
Bring water and chicken broth to boil in medium-size saucepan; add rice and stir, cover and simmer for 20 minutes. Remove pan from heat, let stand covered for 5 minutes or until liquid is absorbed. Heat oil in a large non-stick skillet; Sauté onion and celery over moderate heat for 3 minutes; stir in green pepper, pecans, sage, chestnuts, nutmeg and pepper and cooked Rice, fluff with fork before serving.