1 1/2 c. water
1 1/3 c. uncooked long-grain rice
2 tbsp. onion, finely chopped
2 tbsp. green pepper, finely chopped
1/2 c. pecans, chopped
1/4 tsp. sage
1 c. chicken broth with fat removed
1 tbsp. butter
1 c. celery, finely chopped
1/2 c. water chestnuts, sliced
1/4 tsp. nutmeg
Freshly ground black pepper

Bring water and broth to a boil in medium-size saucepan. Add rice and stir. Cover and simmer 20 minutes. Remove pan from heat. Let stand, covered 5 minutes or until all liquid is absorbed. Put to the side.

Melt butter in large nonstick skillet. Saute onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving. Makes 10 servings.