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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

It is said that Satan once called to him the emissaries of hell and said he wanted to send one of them to earth to aid women and men in the ruination of their souls. He asked which one would want to go. One creature came forward and said, 'I will go.' Satan said, “If I send you, what will you tell the children of men?” He said, “I will tell the children of men that there is no heaven.” Satan said, “They will not believe you, for there is a bit of heaven in every human heart. In the end everyone knows that right and good must have the victory. You may not go.” Then another came forward, darker and fouler than the first. Satan said, “If I send you, what will you tell the children of men?” He said, “I will tell them there is no hell.' Satan looked at him and said, 'Oh, no; they will not believe you, for in every human heart there's a thing called conscience, an inner voice which testifies to the truth that not only will good be triumphant, but that evil will be defeated. You may not go.” Then one last creature came forward, this one from the darkest place of all. Satan said to him, “And if I send you, what will you say to women and men to aid them in the destruction of their souls?” He said, “I will tell them there is no hurry.” Satan said, “Go!”

Bruce Thielemann

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Smothered Rice (lf)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Caspian	Basic, Healthwise	6	Servings

INGREDIENTS

3	c	Basmati rice, long grain
2	t	Salt
5 1/2	c	Water
2	T	Olive oil

INSTRUCTIONS

This is the simplest way of cooking Persian rice. 1. Pick over and
wash 3 cups of rice 5 times in warm water.  2. Place rice, salt, and
water in a deep non-stick pot. Bring to a  boil over high heat, then
reduce heat and simmer for 15 to 20 minutes  over medium heat (do not
cover the rice). Gently stir the rice with a  wooden spoon a few times
while it boils.  3. When the rice has absorbed all the water, pour the
oil over it and  stir through gently with a wooden spoon. Reduce heat.
4. Place a clean dish towel or 2 layers of paper towel over the pot
and cover firmly with the lid on to prevent steam from escaping. Cook
40 minutes over low bleat. Remove the pot from heat and allow to cool
for 5 minutes on a damp surface without uncovering.  5. Gently taking
one skimmer or spatula full of rice at a time,  without disturbing the
bottom crust, place the rice on a serving  platter. Mound rice in shape
of a cone.  6. Detach the crust from the bottom of the pot using a
wooden spatula.  Place on a small platter and serve.  Copyright (c)
1994 by Najmieh Khalili Batmanglij.  Persian Cooking  for a Healthy
Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922)  [prepared for
McRecipe by patH 09/22/1996 (Sun)] Recipe By     :  Persian Cooking for
a Healthy Kitchen  Posted to MC-Recipe Digest V1 #223  Date: Sun, 22
Sep 1996 19:21:47 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>
NOTES : Kateh |  Prep 5 mins | cook 1 hr "Kateh is the traditional
dish of the Iranian province of Gilan, by the Caspian Sea. It is a
simple Persian rice. Chelow has the same ingredients as kateh; more
care it taken in the cooking, presoaking, parboiling, and steaming."

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 40 Calories From Fat: 40 Total Fat: 4.5g Cholesterol: 0mg Sodium: 781.8mg Potassium: 2.4mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g