Name: Hash Brown Rice (Cooked Short-Grain Rice)
Ingredients: 2 tb Unrefined sesame oil; 1 sm Onion; chopped; 3 c Cooked short-grain; or slightly sticky rice; 2 tb Rice flour; or other flour; 1/4 c Lowfat milk or soy milk; Salt and pepper; to taste

Let no one apologize for the powerful emphasis Christianity lays upon the doctrine of the world to come. Right there lies its immense superiority to everything else within the whole sphere of human thought or experience. When Christ arose from death and ascended into heaven He established forever three important facts; namely, that this world has been condemned to ultimate dissolution, that the human spirit persists beyond the grave and that there is indeed a world to come... The church is constantly being tempted to accept this world as her home, and sometimes she has listened to the blandishments of those who would woo her away and use her for their own ends. But if she is wise she will consider that she stands in the valley between the mountain peaks of eternity past and eternity to come. The past is gone forever and the present is passing as swift as the shadow on the sundial of Ahaz. Even if the earth should continue a million years, not one of us could stay to enjoy it. We do well to think of the long tomorrow.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Grains	4	servings

INGREDIENTS

2	tb	Unrefined sesame oil
1	sm	Onion; chopped
3	c	Cooked short-grain; or slightly sticky rice
2	tb	Rice flour; or other flour
1/4	c	Lowfat milk or soy milk
		Salt and pepper; to taste

INSTRUCTIONS

Leftover rice has been the inspiration for many innovative dishes in
Rebecca's home. This is one of the most successful. You could serve it with
eggs-over-easy and a rasher of bacon or as it: a substitute for hash brown
potatoes.
1. Heat the oil in a 7-inch heavy skillet over medium heat. Add the onion
and saute for 5 minutes.
2. Combine the rice, flour, milk, salt and peper and spread evenly over the
onion, pressing down firmly to pack. Cover and cook for about 20 minutes,
or until the bottom is golden and the rice is set. Carefully invert onto a
serving plates. Cut into wedges and serve hot.
PANTRY: Short Grain Rice has almost round kernels that cling together once
cooked because of its high percentage of the starch, amylopectin. This rice
is slightly more nutrient dense than medium or long grain rice, and is
preferred in the macrobiotic diet.
EACH 290 CALS, 8G FAT (24%) estimated by mastercook.
Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997
Posted to EAT-LF Digest by PatHanneman <[email protected]> on Mar 09,
1999, converted by MM_Buster v2.0l.

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