Name: Easy, Lowfat Rice Pilaf
Ingredients: 3/4 c White basmati rice; 1 1/3 c Water; 1 Maggi vegetarian vegetable boullion cube; 1/2 c Frozen green peas; 2 tb Dried currants; 2 ts Chopped salted; roasted pistacios

In one sense it is possible “to be so heavenly minded that we are of no earthly good.” But in a much deeper sense, it is impossible to be of any real earthly good unless we are heavenly minded. Only the heavenly minded will have the patience to continue faithful in God’s work when it becomes hard, unappreciated and seemingly unending. There is no greater cure for discouragement, fatigue or self-pity than to think of being in the presence of the Lord one day and of spending eternity with Him. We should make no apology for being heavenly minded.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan		1	servings

INGREDIENTS

3/4	c	White basmati rice
1 1/3	c	Water
1		Maggi vegetarian vegetable boullion cube
1/2	c	Frozen green peas
2	tb	Dried currants
2	ts	Chopped salted; roasted pistacios

INSTRUCTIONS

Combine water, boullion cube and peas in pot. Bring to boil over med-high
heat. Stir in rice and currants. Return to boil. Cover tightly, reduce heat
to low and cook about 20 minutes, or until rice is done (don't peek too
much or the rice won't cook right). Stir in nuts and let sit for 5-10
minutes to allow flavors to blend. Makes 2 servings (about 1 cup each).
You can substitute your favorite nuts, or eliminate them altogether if you
want. I found that this tiny bit, combined with the sweetness of the
currants, added an incredibly "gourmet" flavor to an otherwise boring side
dish. You could also substitute raisins or another dried fruit (chopped
small) for the currants. I might try apricots and almonds next time!
http://www.care2.com - The Best of The Internet...With A Green Twist!
Posted to EAT-LF Digest by "Leah H" <veganleah@animail.net> on Oct 26,
1999, converted by MM_Buster v2.0l.

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