Name: Pecan Rice
Ingredients: 1 tb Butter or margarine; 2/3 c Onion -- finely chopped; 1/3 c Pecans -- chopped; 1 c Long-grain rice; 2 c Homemade chicken stock; 1/2 ts Dried basil; Salt and freshly ground; Pepper -- to taste

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	California	Side, Dishes	4	Servings

INGREDIENTS

1	tb	Butter or margarine
2/3	c	Onion — finely chopped
1/3	c	Pecans — chopped
1	c	Long-grain rice
2	c	Homemade chicken stock
1/2	ts	Dried basil
		Salt and freshly ground
		Pepper — to taste

INSTRUCTIONS

1. In a medium saucepan over medium heat, melt butter. Add onions and
pecans and saute until pecans are toasted, about 5 minutes.
2. Add rice. Stir in stock and basil.
3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove from
heat; let stand 5 minutes.
4. Toss rice gently with a fork and season to taste with salt and pepper.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”