Name: Baked Rice #6
Ingredients: 1/2 c Chopped onion; 1/4 c Butter (pareve margarine); 1 c Long grain rice; 2 c Boiling chicken broth or water; 2 tb Melted butter(pareve margarine)

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Jewish	Rice	4	Servings

INGREDIENTS

1/2	c	Chopped onion
1/4	c	Butter (pareve margarine)
1	c	Long grain rice
2	c	Boiling chicken broth or water
2	tb	Melted butter(pareve margarine)

INSTRUCTIONS

From: "Judith B. Sherman" <jsherman@ici.net>
Date: Fri, 26 Jul 1996 20:15:31 -0400
I've used this recipe from the Joy of Cooking for many years.  It is one of
the very few recipes that I use from this book.
Preheat oven to 375.  Cook onion in butter (pareve margarine) until
translucent.  Add rice, and stir until well coated.  Add boiling chicken
broth or water. Cover and bake for about 18 minutes. Gently mix butter with
the rice. Serve the rice at once.
JEWISH-FOOD digest 282
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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