How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Rice, Salads, Main dish, Beans & leg	4	Servings

INGREDIENTS

2	c	Cooked black beans; drained
3	c	Cooked brown rice
2		Celery stalks; finely chopped
1	ts	Ground coriander
2	ts	Ground cumin
1/2	c	Chopped scallions
2	tb	Chopped fresh cilantro; or less to taste
1/2	c	Orange juice
1 1/2	tb	Cider vinegar
3	tb	Italian salad dressing; fat free
2	ts	Grated orange peel; fresh
2	tb	Chopped fresh parsley
1/2	ts	Cinnamon
		Salt and ground black pepper; to taste
		Fresh cilantro OR parsley leaves

INSTRUCTIONS

SALAD
DRESSING
GARNISH
Variation from the original: I substituted fatfree Italian salad dressing
for the olive oil and eliminated the spanish olives and the roasted walnut
garnish.
In a mixing bowl, combine the drained beans with the rice, and celery. In a
small bowl, whisk together all of the dressing ingredients. Pour the
dressing over the beans and rice mixture, and stir thoroughly.
Top with the cilantro or parsley.
Recipe by: Moosewood Restaurant Cooks at Home
Posted to fatfree digest by Kathleen <[email protected]> on Aug 23,
1998, converted by MM_Buster v2.0l.

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