Name: Arroz De Sabato (Sabbath Rice Pilav with Saffron)
Ingredients: 2 c Long grain white or brown rice; 3 tb Olive oil; 1 ts (scant) salt; 4 c Chicken stock or vegetable stock; (up to 5)

Many wonderful and godly saints have suggested that evangelism is the best and only hope for changing people's minds about abortion. Merely changing someone's mind about abortion (without getting them saved), they argue, does no good in the long run. "They will simply go to hell as a more moral person." While this is true as it applies to the parent, such reasoning wholly neglects the person whose life hangs in the balance, and for this reason, such logic is faulty… If we only rely on evangelism as a means of changing people's minds and behavior concerning abortion, then all those people who do not repent and believe (which is the vast majority) will continue to kill their children en masse. If, however, we also educate young people about what abortion actually is and who unborn humans actually are, then they will be far less likely to abort their children, even if they ultimately reject salvation. The external morality which results will not make a difference for their souls on the Day of Judgment, but it will make a HUGE difference in the lives of their children, children who would have otherwise been destroyed.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Jewish		1	Servings

INGREDIENTS

2	c	Long grain white or brown rice
3	tb	Olive oil
1	ts	(scant) salt
4	c	Chicken stock or vegetable stock; (up to 5)

INSTRUCTIONS

PLAIN RICE PILAV
RFCJ Reposts (from rec.food.cooking.jewish
>From: Lita (alotzkar@direct.ca)
Source: "The Sephardic Kitchen" by Rabbi Robert Sternberg HarperCollins
Publishers
Servings: 6 - 8
Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4
teaspoon saffron threads dissolved in 1/4 cup boiling water to the rice
together with the stock. Cook as directed. The rice gets a beautiful yellow
color and a heady aroma from the saffron and bay leaf. The bay leaf will be
resting on top of the rice at the end of cooking. Remove and discard it
before serving. Serve as a side dish with a meat, fish, or vegetarian
entree.
Plain Rice Pilav:
1. Preheat the oven to 350 degrees F.
2. If using white rice, you will need 4 cups stock. If using brown rice you
will use 5 cups stock.
3. If using white rice, place the rice in a colander and rinse it in the
sink in cold water until the water runs clear. Allow the rice to drain and
dry for 20 minutes. If using brown rice, skip this step.
4. Over medium heat, heat the olive oil in a casserole with a tight fitting
lid. Saute the rice in the oil until it starts to brown.
5. Sprinkle the salt over the rice and pour in the stock. Cover tightly and
place in the oven. Bake for 35-40 minutes (white rice) to 1 hour (brown
rice). When the pilaf is done, all of the liquid will have been absorbed. A
lovely aroma will fill the room when you open the lid of the pot. Serve
immediately as a side dish with a meat, fish or vegetarian entree.
Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman
<jefffree@eskimo.com> on Dec 03, 1997

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”