Name: Brown Rice and Sweet Corn Salad
Ingredients: 1 lb Brown rice, cooked; 1/2 lb Sweet corn kernels, cooked (or 1 cup frozen corn, or 1 can of corn drained); 1/2 c Finely chopped onion; 1/2 c Finely diced red pepper; 1/2 c Finely diced green pepper; 2 lg Firm guavas, finely diced (try kiwis or tart apples); 4 tb Vegetable oil

Serving must become a Spiritual Discipline. The flesh connives against its hiddenness and sameness. Two of the deadliest of our sins – sloth and pride – loathe serving… If we don't discipline ourselves to serve for the sake of Christ and His Kingdom, we'll 'serve' only occasionally or when it's convenient or self-serving. The result will be a quantity and quality of service we'll regret when the Day of Accountability for our service comes.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Biosphere 2	8	Servings

INGREDIENTS

1	lb	Brown rice, cooked
1/2	lb	Sweet corn kernels, cooked (or 1 cup frozen corn, or 1 can of corn drained)
1/2	c	Finely chopped onion
1/2	c	Finely diced red pepper
1/2	c	Finely diced green pepper
2	lg	Firm guavas, finely diced (try kiwis or tart apples)
4	tb	Vegetable oil

INSTRUCTIONS

Heat the oil in a alrge wok or pan and saute the onion until
translucent. Add the diced green and red peppers and saute until
tender. Reduce the heat and stir in the corn, rice, and finally the
guava. Remove from heat and season to taste. Chill in the
refrigerator and stir again before serving. For a flavor accent, you
may toss in a vinaigrette dressing. Each serving contains 372
calories, 0 cholesterol, 16 grams fat, 6 grams protein.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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