Name: Basmati Rice with Nuts and Dried Fruit
Ingredients: 1 1/2 c Uncooked basmati rice or; Other long grain rice; 2 tb COOKING OIL; 1 sm Onion, thinly sliced; 1 tb Minced ginger; 2 ts Minced garlic; 2 Jalapeno or serrano chiles,; Minced; 1/2 ts Garam masala; 1/2 ts Salt; pn White pepper; 3 c Chicken broth, or vegetable; Broth, or water; 1/4 c Diced dried apricots; 1/4 c Coarsely chopped toasted; Walnuts; 1/4 c Toasted cashew halves; 1/4 c Chopped pitted prunes; 2 tb Chopped green onion; 2 tb Toasted coconut; 1/4 c Plum sauce

A few words about spanking: We did! The Scriptures command it: “Foolishness is bound up in the heart of a child; the rod of discipline will remove it far from him” (Pr. 22:15). While this Scripture does not teach all discipline is corporal, “the rod” has its proper use… Common sense dictates that spanking ought to hurt – some. But all parents must understand that spanking is not a beating. Beating a child is abuse. Spanking is a brief, controlled, painful punishment intended to make the recipient sorry he or she committed the offense that brought it about. Very often only a swat or two is necessary. When administering such discipline, we gave the simple explanation, “What you did was wrong.” We did not refrain from expressing our dismay or anger at the wrongdoing. But we always affirmed our love before and after the discipline. After all, godly discipline is an act of love. Similarly, punishment is not positively effective without a background of praise (Kent and Barbara Hughes).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Indian	Indian, Rice, Vegetarian	6	Servings

INGREDIENTS

1 1/2	c	Uncooked basmati rice or
		Other long grain rice
2	tb	COOKING OIL
1	sm	Onion, thinly sliced
1	tb	Minced ginger
2	ts	Minced garlic
2		Jalapeno or serrano chiles,
		Minced
1/2	ts	Garam masala
1/2	ts	Salt
	pn	White pepper
3	c	Chicken broth, or vegetable
		Broth, or water
1/4	c	Diced dried apricots
1/4	c	Coarsely chopped toasted
		Walnuts
1/4	c	Toasted cashew halves
1/4	c	Chopped pitted prunes
2	tb	Chopped green onion
2	tb	Toasted coconut
1/4	c	Plum sauce

INSTRUCTIONS

Soak the rice in water to cover for 30 minutes; drain.
Heat a 3 quart pan over medium high heat until hot Add the oil and the
onion.  Cook, stirring until the onion is lightly browned, about 1 minute.
Add the ginger, garlic, chiles, garam masala, salt, and pepper and cook for
10 seconds.  Add the rice and cook, stirring, until the mixture is well
coated with the oil, about 1 minute.
Add the broth and bring to a boil.  Cook, uncovered, over medium high heat
until the liquid drops to the level of the rice. Reduce the heat, cover and
simmer on low until the rice is tender, about 15 mins.
Remove the rice to a serving platter.  Sprinkle the apricots, nuts, prunes,
green onion and coconut over the rice. Serve with the plum sauce on the
side.
Personal Note:  Can substitute raisins for prunes.
Source:  The Well Seasoned Wok Typed by Dale/Gail Shipp
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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