Name: Rice Pilaf with Carrots
Ingredients: 1 tb Oil; 2 c Uncooked basmati rice; 1/4 c Chopped onion; 2 Cloves garlic, minced; 4 c Low-salt chicken broth; 1/2 ts Salt; 1 c Finely chopped carrot; 1/2 c Chopped green onions; 3 tb Pine nuts, toasted

1. Confession should generally me made to an individual. There are exceptions, of course - as, for example when a sin has been against a whole group. But normally confession to all the church is not required to restore one to fellowship with the whole congregation. 2. If the sin has been against a fellow Christian, it is to that person that we must make confession (cf. Mt. 5:23-24). The rule of thumb is, the confession should not exceed the range of commission. 3. If the sin is not against a person, and if it is such that we need to confess it and gain spiritual counsel and support, we must go to a mature Christian. This cannot be stressed enough! An immature Christian should not be expected to carry such burdens. Moreover, confession to the immature may provide a temptation to gossip. Along this line, those whom we would confide in must be people of prayer. 4. The confession must be concrete, not amorphous. This is not to suggest, however, that all the lurid details be shared. One sins in confession if his recounting becomes voyeurism. 5. Confessing sins to one another is not a law, but a divinely given help and is to be practiced only as God directs.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Grains	7	Servings

INGREDIENTS

1	tb	Oil
2	c	Uncooked basmati rice
1/4	c	Chopped onion
2		Cloves garlic, minced
4	c	Low-salt chicken broth
1/2	ts	Salt
1	c	Finely chopped carrot
1/2	c	Chopped green onions
3	tb	Pine nuts, toasted

INSTRUCTIONS

Heat oil in a medium saucepan over medium-high heat. Add rice and onion;
saute 2 minutes. Add the garlic; saute 1 minute. Add broth and salt; bring
to a boil. Cover, reduce heat, and simmer 7 minutes. Stir in carrot; cover
and cook an additional 7 minutes or until liquid is absorbed.
Remove from heat; stir in remaining ingredients. Let stand, covered, 5
minutes; fluff with fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 258 Calories; 4g Fat (13% calories from fat); 12g Protein; 49g
Carbohydrate; 0mg Cholesterol; 460mg Sodium
Recipe by: Cooking Light, Jul/Aug 1995, page 66
Posted to MC-Recipe Digest V1 #410 by [email protected] on Jan 28, 1997.

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