As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Grains		Rice	4	Servings

INGREDIENTS

1 1/2	c	Long-grain brown rice
3	c	Water
1		Onion; chopped
2	tb	Corn oil
1	tb	Ground cumin
		Black pepper; to taste
1	tb	Fresh parsley; minced
1/4	c	Pine nuts

INSTRUCTIONS

1. Soak brown rice in water at least 2 hours, or overnight.
2. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion
and saute until golden brown and limp. Add rice and soaking water along
with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a
simmer for about 20 minutes. Rice should be tender and water should be
absorbed. When rice is done, add chopped parsley and pine nuts.
Serving Ideas : Serve with baked chicken and a green salad.
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(PAULETTE L. MOTZKO)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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