Quick Raspberry Pilaf With Pine Nuts

Most of us have had sins that we would easily confess to God, yet would be ashamed to confess to another brother or sister. Does this make sense? After all, God is the Holy One. To be exposed in His presence should be much more difficult than being exposed before sinners like ourselves. People who truly confess to God are less concerned that others learn their secret. If we easily confess to God something that shames us to confess to a friend, we are thinking too highly of the opinions of people and not highly enough about the holiness of God.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Eat-lf mail, Low fat, Rice, Side dishes, Vegetarian	4	Servings

INGREDIENTS

1/2	pt	Red Raspberries
1/4	t	Ground Cinnamon
1/4	t	Grated Nutmeg
1/8	t	Ground Cloves
2	c	Julie Sahni's Four Minute
		Basmati Rice See Recipe
2	T	Toasted Pine Nuts

INSTRUCTIONS

Set aside half the raspberries for garnish and mince the remaining
half. Combine minced raspberries, cinnamon, nutmeg, cloves and 1/4 C
water in a nonstick saute pan over med-high heat and bring to a boil.
Add rice and mix until the fruit puree is well distributed. Continue
cooking until the rice is heated through. Transfer the rice to a
heated platter, scatter the reserved raspberries and pine nuts on top
and serve.  Makes: 4 - 6 servings  Posted with permission from Julie
Sahni  Recipe by: Julie Sahni  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Jul 18,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 95 Calories From Fat: 26 Total Fat: 3.1g Cholesterol: 0mg Sodium: <1mg Potassium: 98.8mg Carbohydrates: 17.2g Fiber: 3g Sugar: 13.8g Protein: 1g