Rice With Potatoes, Cilantro And Mint

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Lao	India, Rice	6	Servings

INGREDIENTS

1/2	t	Saffron threads
1 1/2	c	Boiling water
2	c	Basmati rice, or other
		Long-grain rice, dry measure
2	T	Vegetable oil
4		Cloves
1		Stick cinnamon
2		Potatoes, 1/2" cubes
		about 8 oz/250g
2	T	Chopped mint
1	T	Fresh ginger, minced
1/2	c	Plain low-fat yogurt
1/4	t	Salt
1/4	c	Chopped cilantro
1		Onion, thinly sliced

INSTRUCTIONS

PREPARATION  (2O minutes) <> Soak the saffron in a small bowl in 1
tablespoon of the boiling water for at least 10 minutes. <> Wash the
rice under cold running water until the water runs clear. Drain, then
place it in a medium-sized bowl, cover with water and soak for 30
minutes. <> Preheat the oven to 350Ã¸F (180Ã¸C)  COOKING  (25 minutes)
<> Bring a large saucepan of water to a boil.  Add the rice, stir well,
and boil rapidly for 5 minutes. Drain. <>  While the rice is cooking,
heat the oil in a large, flameproof  casserole dish over medium heat.
Add the cloves and cinnamon and stir  for 30 seconds. Add the potatoes
and cook, stirring frequently, until  golden, about 5 minutes. Remove
from the heat. Sprinkle the mint and  half of the ginger over the
potato mixture. <> Spread half of the  rice over the potato mixture. <>
Place the yogurt, salt, saffron and  saffron liquid in a small bowl.
Combine well. Pour half of the yogurt  mixture over the rice in the
casserole dish. <> Sprinkle the  remaining ginger, the cilantro and
onion on top and cover wiht the  remaining rice. Pour the remaining
yogurt mixture over the rice. <>  Pour the remaining boiling water down
the side of the mixture. Cover  and bake in the oven until the rice is
tender and all of the liquid  is absorbed, about 15 minutes. <> Loosen
the edges of the cake from  the casserole dish. Warm the serving plate.
Put plater on top of  casserole and turn the rice onto the plate.
[McRecipe/patH 23 Au 96] Posted to MC-Recipe Digest V1 #214  Date: Fri,
23 Aug 1996 12:34:07 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>
NOTES : Hari Chatni Pilao This  dish is served at religious
celebrations in the north of India. It is  also a sustaining, cold
weather dish in the moutain regions. It makes  a delicious
accompaniment for chicken or meat curries. Attractive.  Use either
russet or sweet potatoes   Can be made with turnips. Yams  tend to be
too sweet.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 114 Calories From Fat: 46 Total Fat: 5.2g Cholesterol: 1.2mg Sodium: 120mg Potassium: 361.3mg Carbohydrates: 15.1g Fiber: 2.2g Sugar: 2.8g Protein: 2.7g