Name: Peppercorn Pulao
Ingredients: 3 tb Vegetable oil; 2 md Onions; thinly sliced; 1 1/2 ts Black peppercorns; coarsely crushed; 1/8 ts Turmeric; 3 1/4 c Water; 2 c Basmati rice; rinsed and drained; 1 1/4 ts Salt; 1 tb Unsalted butter; 1/3 c Cashews; broken, raw; 1 c Frozen peas

Some people are fond of debating whether or not we have free will. The Bible’s answer is that it depends on what you mean by “free.” If by “free” you mean that we do what we want to do, that nothing forces us to believe or to act against our will, then the Bible’s answer is “yes.” Our will is always free to act in accord with its nature. But if by “free” you mean that somehow our will is morally neutral and above the fray, able to choose between good and evil on its own merits, independent of predisposition or motive, then the answer is a clear and unequivocal “no.” Our nature is corrupted and, as Paul says, we are sold as slaves to sin. We can no more choose not to be sinners than a fish can choose not to be a swimmer. It’s our nature.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Lao	Veg08	4	servings

INGREDIENTS

3	tb	Vegetable oil
2	md	Onions; thinly sliced
1 1/2	ts	Black peppercorns; coarsely crushed
1/8	ts	Turmeric
3 1/4	c	Water
2	c	Basmati rice; rinsed and drained
1 1/4	ts	Salt
1	tb	Unsalted butter
1/3	c	Cashews; broken, raw
1	c	Frozen peas

INSTRUCTIONS

In a 4-quart enameled cast-iron casserole, heat 2 tablespoons of the oil.
Add 1 of the onions and cook over moderately high heat, stirring
occasionally, until softened but not browned, about 4 minutes. Add the
peppercorns and turmeric and cook, stirring, until fragrant, about 1
minute. Add the water, rice and salt and stir well. Bring to a boil, then
cover tightly, reduce the hat ot low and cook for 15 minutes.
Meanwhile, in a large skillet, melt the butter in the remaining 1
tablespoon of oil. Add the cashews to the skillet and cook, stirring
constantly, until golden brown, 4 to 5 minutes. Using a slotted spoon,
transfer the cashews to paper towels, leaving as much oil behind as
possible. Add the remaining onion and cook over moderate heat, stirring
constantly, until it turns deep brown, about 8 minutes. Add the browned
onion to the cashews.
When the rice is cooked, stir in the frozen peas. Cover until the peas have
warmed through, about 3 minutes. Turn the rice into a bowl and garnish with
the onion and cashews. Serve immediately.
Per serving: 563 Calories; 19g Fat (30% calories from fat); 11g Protein;
87g Carbohydrate; 8mg Cholesterol; 989mg Sodium
Recipe by: Food & Wine, February 1999
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