Jasmine Rice With Crispy Shallots And Celery Root

Contrast between the Visible and Invisible Church. Visible: Membership: Saved and lost, Only currently living people, Many local churches, Differing denominations, Part of the body of Christ, Differing types of government and Ministering the ordinances. Invisible: Membership: Saved only, Both dead and living in Christ, Only one universal church, No single denomination, The entire body of Christ, Christ the only head and Ordinances fulfilled.

H. Wayne House

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

16	oz	Jasmine rice
4		Shallots, peeled and thinly
		sliced up to 5
		Salt and freshly ground
		black pepper
		Wondra flour for dredging
1		Bulb celery root, peeled and
		grated
		Peanut oil for frying

INSTRUCTIONS

Cook the jasmine rice according to package directions and set aside,
covered to keep warm. Spread the shallot slices out in a single layer
and season with salt and pepper. Dredge the shallots in the flour and
toss in a handheld sieve to shake off excess. Repeat process with the
grated celery root.  In a deep pan heat 1- to 2-inches of the oil to
360 degrees F. Fry the  shallots until golden brown and transfer to
paper towels to drain.  Season immediately with salt. Repeat process
for the celery root. Add  the fried shallots and celery root to the
cooked rice and toss to  combine. Serve immediately.  Yield: 4 to 6
servings  Recipe by: Cooking Live Show #8882 Posted to MC-Recipe Digest
V1 #627  by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31,
1997

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 735 Calories From Fat: 428 Total Fat: 48.7g Cholesterol: 149.7mg Sodium: 2891.7mg Potassium: 223.3mg Carbohydrates: 7.4g Fiber: <1g Sugar: 1.5g Protein: 65.5g