Scripture is like a working museum of which the Spirit is the Curator, showing us around and explaining the wonders of the mind of the Maker. In this museum we are taken behind the scenes to learn from God Himself. In growing to know God, therefore, there is no substitute for the discipline of Bible study and Scripture reading and meditation. We cannot bypass the handbook God has given to us and then expect that we can know Him in our own way. The only god we can know in our own way is a god that we make in our own image.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Salads, Main dish, Fish, Wt-watchers, Low-fat	4	Servings

INGREDIENTS

3	tb	Red wine vinegar
2	ts	Granulated sugar
1/4	ts	Salt
1/4	ts	Pepper (or up to 1/2 tsp.)
8	oz	Water-packed tuna drained (reserve liquid) broken into chunks
2	c	Cooked long grain rice (white or brown)
2	c	Chopped peeled tomatoes (fresh)
1	c	Finely diced red onion
1	c	Finely diced celery
1/2	c	Chopped scallions
1/2	c	Frozen peas; thawed

INSTRUCTIONS

In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon of
reserved tuna liquid.
In a large bowl combine remaining ingredients; add vinegar mixture and
toss.  Let stand for 10 minutes; toss again and serve.
Each serving (1-1/2 cups) provides:
* 2-1/4 V, 1 P, 1-1/4 B, 10 C
Per serving:
* 274 cal, 22 g pro, 4 g car,
* 1 g fat: 0 g poly, 0 g mono, 0 g sat
* 538 mg sod, 24 mg chol
Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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