Garbanzo-and-tomato Pilaf

When criticism comes, we must remember that our response is what we are modeling for others. The following principles help us eliminate defensiveness and pride: 1. Search for any part of the criticism that is true and own it (Psm. 51:4). 2. Make no demands on others to treat you as if there’d never been an offense (Psm. 138:6; Pro. 3:34; Mat. 3:12; 1 Pet. 5:6-7). 3. When a criticism has no merit, seek to understand how the person could’ve drawn their conclusions. 4. If a complaint is leveled with sinful attitudes, forgive the offense quickly and lavishly, exercise self-control, and respond with carefully chosen words and attitudes.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Main dish, Vegetables	4	Servings

INGREDIENTS

1	c	Rice
2	T	Butter, or double amount
1		Bay leaf
1		Garlic clove
		thinly sliced, =OR=-
1	pn	Dried Thyme
2		Tomatoes, peeled seeded
		and finely chopped
1 1/2	c	Cooked garbanzo beans
		Salt and pepper, to taste
2	c	Water
		Chopped parsley

INSTRUCTIONS

RINSE THE RICE, cover with hot water, and set aside. Heat the butter
in a large pot and add the bay leaf, garlic and thyme. Add the
tomatoes and cook over medium heat, stirring frequently. Add the
garbanzo beans and cook until thickened, about 20 minutes. Drain the
rice. Add the water to the tomatoes and garbanzo beans and add the
salt and pepper. Bring to a boil, stir in the rice, cover and cook
until the liquid is absorbed, about 7 minutes. Remove from the heat,
cover the pilaf with a clean cloth, cover with the pot lid and let
stand for 30 minutes. Fluff with a fork and serve garnished with
parsley.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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