And at the end of the world, when the church of Christ shall be settled in its last, and most complete, and its eternal state, and all common gifts, such as convictions and illuminations, and all miraculous gifts, shall be eternally at an end, yet then divine love shall not fail, but shall be brought to its most glorious perfection in every individual member of the ransomed church above. Then, in every heart, that love which now seems as but a spark, shall be kindled to a bright and glowing flame, and every ransomed soul shall be as it were in a blaze of divine and holy love, and shall remain and grow in this glorious perfection and blessedness through all eternity!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Rice	6	Servings

INGREDIENTS

2	tb	Sweet butter
2		Shallots; chopped
1		Clove garlic; minced
3	tb	Dried chives
1/2	ts	Dried dillweed
1	c	Short grain brown rice
2	c	Cold water
1	c	Romano; grated

INSTRUCTIONS

Melt the butter in a large skillet over medium heat.  Add the shallot and
garlic.  Saute until tender.  Add the chives and dillweed.  Saute for 1 or
2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add
the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45
minutes (do not remove the cover during the cooking time).  Remove from the
heat.  Add the cheese.  Toss until the cheese is melted.  Serve hot.
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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