Name: Broccoli Rice with Walnuts
Ingredients: 1/4 c Coarsely chopped walnuts or slivered almond; 1 tb Oil; 1/2 pk (2 1/4 c.) broccoli cuts; 1 tb Sliced scallions; 1 Garlic clove; minced; 1 c Chicken broth or water; 2 tb Dry sherry; (optional); 1 1/2 tb Soy sauce; 1 c Minute Rice

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Broccoli	4	Servings

INGREDIENTS

1/4	c	Coarsely chopped walnuts or slivered almond
1	tb	Oil
1/2	pk	(2 1/4 c.) broccoli cuts
1	tb	Sliced scallions
1		Garlic clove; minced
1	c	Chicken broth or water
2	tb	Dry sherry; (optional)
1 1/2	tb	Soy sauce
1	c	Minute Rice

INSTRUCTIONS

Cook and stir walnuts in hot oil in large skillet until lightly browned;
remove from skillet. Add broccoli, scallions and garlic to oil remaining in
skillet. Cook and stir 2 to 3 minutes. Add broth, sherry and soy sauce.
Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5
minutes. Fluff with fork and sprinkle with walnuts. Makes 4 servings.
Posted to recipelu-digest by "Diane Geary" <[email protected]> on Feb 16,
1998

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