Broccoli Rice With Walnuts

[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Broccoli	4	Servings

INGREDIENTS

1/4	c	Coarsely chopped walnuts or
		slivered almond
1	T	Oil
1/2		2 1/4 c. broccoli cuts
1	T	Sliced scallions
1		Garlic clove, minced
1	c	Chicken broth or water
2	T	Dry sherry, optional
1 1/2	T	Soy sauce
1	c	Minute Rice

INSTRUCTIONS

Cook and stir walnuts in hot oil in large skillet until lightly
browned; remove from skillet. Add broccoli, scallions and garlic to
oil remaining in skillet. Cook and stir 2 to 3 minutes. Add broth,
sherry and soy sauce. Bring to a full boil. Stir in rice. Cover;
remove from heat. Let stand 5 minutes. Fluff with fork and sprinkle
with walnuts. Makes 4 servings. Posted to recipelu-digest by "Diane
Geary" <diane@keyway.net> on Feb 16, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 103 Calories From Fat: 74 Total Fat: 8.6g Cholesterol: 0mg Sodium: 384.5mg Potassium: 108.5mg Carbohydrates: 2.7g Fiber: <1g Sugar: <1g Protein: 2.7g