Be much alone with God. Do not put Him off with a quarter of an hour morning and evening. Take time to get thoroughly acquainted. Talk everything over with Him. Pour out every thought, feeling, wish, plan, and doubt to Him. He wants converse with His creatures. Shall His creatures not want converse with Him? He wants, not merely to be on “good terms” with you, if one may use man’s phrase, but to be intimate. Shall you decline the intimacy and be satisfied with mere acquaintance? What! Intimate with the world, with friends, with neighbors, but not with God? That would look ill indeed. Folly, to prefer the clay to the potter, the marble to the sculptor, this little earth and its lesser creatures to the mighty Maker of the universe, the great “All and in all!”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Dujour01	1	servings

INGREDIENTS

1 1/2	c	Raw basmati rice
		Coarse salt to taste
3	tb	Light vegetable oil
1	lb	Okra; stemmed and cut
		; into 1/8 inch rings
1/2		Lemon; Juice of
1/4	ts	Ground clove
		Freshly ground black pepper

INSTRUCTIONS

Wash the rice thoroughly in several changes of water and put in a
bowl. Add enough water to cover the rice by an inch. Soak the rice
for 1/2 hour (maximum 2 hours). Meanwhile bring 3 quarts of salted
water to a boil in a deep pot and prepare the croutons.
Heat the oil in a large frying pan over high heat until hot and add
okra. Reduce heat and cook okra, stirring and shaking, until brown
and crisp, about 20 minutes. Sprinkle with the lemon juice, clove,
and black pepper. Reduce heat to minimum and keep warm while you cook
the rice.
Drain the rice and add to the boiling water, stirring to prevent the
rice from settling. Bring the water to a boil again and cook the rice
for exactly 4 minutes. Drain the rice well in a large sieve held over
the sink and transfer to a heated platter. Scatter okra croutons on
top and serve.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9457 - JULIE SAHNI
Converted by MM_Buster v2.0l.

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