Jasmine Rice Pilaf With Mustard Seeds

You can feel the hostility of the flesh whenever you approach God – it makes real love for Him into work: Digging around the Bible to find a juicy new insight to impress your small group is like sailing the Caribbean, but poring over the Scriptures to find the Lover of your soul is like skiing up Mount Everest. Conjuring up a happy mood with some music you don’t even know the words to is like solving 2 + 2 with a calculator. But savoring the glory of Christ and His tender love until your heart is softened toward Him is like using mental math to calculate pi to the thousandth place. And giving a birthday present to your best friend is like forcing down some double-fudge brownies. But giving up your extra bedroom to a homeless person in the name of Jesus is like eating the Rockies for breakfast.

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

1		Shallot, sliced thin
1	T	Olive oil
1 1/2	t	Mustard seeds
1/2	c	Jasmine or long-grain white
		rice
1	t	Salt
1	c	Water
1/4	c	Thinly sliced scallion
		greens

INSTRUCTIONS

In a 1 1/2 quart heavy saucepan cook shallot in oil over moderately
low heat, stirring occasionally, until softened. Add mustard seeds  and
cook, stirring occasionally, 1 minute. Stir in rice, salt, and  water
and bring to a boil. Stir rice once and cook, covered, over  very low
heat 15 minutes. Remove pan from heat and let pilaf stand,  covered, 5
minutes. Fluff pilaf with a fork and stir in scallions.  Yield: 2
servings  Recipe by: Cooking Live Show #CL8986  Posted to MC-Recipe
Digest V1 #902 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Nov 12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 462 Calories From Fat: 135 Total Fat: 15.4g Cholesterol: 0mg Sodium: 2410.3mg Potassium: 1864.7mg Carbohydrates: 74.9g Fiber: 17.6g Sugar: 32g Protein: 14g