Risoni With Prawns – We Love God!

We are so utterly ordinary, so commonplace, while we profess to know a Power the Twentieth Century does not reckon with. But we are "harmless," and therefore unharmed. We are spiritual pacifists, non-militants, conscientious objectors in this battle-to-the-death with principalities and powers in high places. Meekness must be had for contact with men, but brass, outspoken boldness is required to take part in the comradeship of the Cross. We are "sideliners" – coaching and criticizing the real wrestlers while content to sit by and leave the enemies of God unchallenged. The world cannot hate us; we are too much like its own. Oh that God would make us dangerous!

Jim Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood		4qr	1	Servings

INGREDIENTS

60		Olive oil, 1/4 cup
500	g	Risoni
750	g	Green prawns, peeled with
		tails
		left intact
		deveined
375		Fish or vegetable stock, 1
		1/2 cups
375		Dry white wine, 1 1/2 cups
1		Lemon
100	g	Butter, cubed
1/2	c	Chopped fresh continental
		parsley
2	T	Drained capers

INSTRUCTIONS

Bring a large saucepan of water to a rapid boil. Add 1 teaspoon of the
olive oil and then the risoni. Stir to prevent the risoni from
sticking to the bottom of the saucepan. Boil for 8 minutes or until  al
dente. Drain, transfer to a bowl and toss with 3 teaspoons of the
remaining olive oil. Cover to keep warm and set aside. Meanwhile,  heat
the remaining 2 tablespoons of olive oil in a large frying pan  over
high heat. Add the prawns and toss for 2-3 minutes or until  prawns
change colour and are just cooked. Use a slotted spoon to  remove the
prawns from the pan and set aside. Add the stock and the  white wine to
the pan and simmer for 10 minutes or until reduced to  440mls. (1 3/4
cups). Meanwhile, peel rind from the lemon using a  vegetable peeler.
Remove white pith from the rind and cut the rind  into thin strips.
(Alternately use a zester). Squeeze the lemon and  reserve juice. Add
the butter and parsley to the reduced stock and  wine in the pan, stir
over low heat until butter is melted. Remove  from heat and add to the
risoni with the prawns, lemon rind and juice  and capers. Toss to
combine. Serve warm or at room temperature.  Serves: 6 as an entree, 4
as a main course.  Recipe is from Good Food (1998) by Anneka Manning,
Text Publishing,  Melbourne.  Converted by MC_Buster.  Per serving:
1467 Calories (kcal); 136g Total Fat; (96% calories from  fat); 2g
Protein; 9g Carbohydrate; 219mg Cholesterol; 846mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;  27
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 734 Calories From Fat: 716 Total Fat: 81.4g Cholesterol: 215mg Sodium: 522mg Potassium: 97.7mg Carbohydrates: 5g Fiber: <1g Sugar: 1.6g Protein: 1.5g