When buying books remember the following: 1. Buy only the best books since you will only read a few hundred in your lifetime. When possible seek a recommendation first. 2. Don’t excessively fret over the price, since the cost of a book is always small if it impacts your life for good. 3. Buy to preserve the truth for your family or some deserving friends or institution in the future, for they will inherit your library when you die. 4. Never let the reading of books replace the reading of the Bible. Instead of one or the other, do both. 5. Let a good book humble you and not make you proud, by seeking God in what you read.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables, East/orient	4	Servings

INGREDIENTS

1	c	Rice
1/3	c	Lentils
1/2	c	Sliced onion
1	ts	Cumin seeds
1/2		Inch cinnamon stick
2		Cloves
1		Brown cardamom pod, split or bruised
12		Peppercorns

INSTRUCTIONS

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water
for 20-25 minutes. Drain them well and put off to side. Slowly dryfry
onions, in heavy saucepan. When they begin to carmelize and brown, and
exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If
they stick, add a little water. Stir until onions are golden brown. Add 2
1/4 cups off water and put in lentils first. Let it come to a boil, reduce
heat to a minimum, cover and cook 10 minutes, add drained rice, stirring
gently to mix lentils and and rice together. Cover and continue cooking for
20-25 minutes, let stand 3 or 4 minutes before serving. Submitted By "PAUL
A. MEADOWS" <AG441@CCN.CS.DAL.CA> On TUE, 2 JAN 1996 174908 ~0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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