Name: Rye and Lentil Pilaf
Ingredients: 1/2 c Rye; 1/2 c Lentils; 1 Onion; minced; 1/2 c Carrot; diced; 1/2 c Celery; diced; 1/4 ts Thyme; 1/4 ts Sage; 3 c Chicken broth; Salt and pepper to taste

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Jewish	Grains, Legumes, Low-fat, Crockpot	4	Servings

INGREDIENTS

1/2	c	Rye
1/2	c	Lentils
1		Onion; minced
1/2	c	Carrot; diced
1/2	c	Celery; diced
1/4	ts	Thyme
1/4	ts	Sage
3	c	Chicken broth
		Salt and pepper to taste

INSTRUCTIONS

Soak rye at least 4 hours.  Drain and combine with remaining ings.  Cook on
low 8-10 hours.
Recipe By     : Annice's files
Posted to JEWISH-FOOD digest V96 #64
Date:         Sun, 27 Oct 96 10:45:10 +0200
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
NOTES : You can substitute wheat berries or barley for the rye. Barley does
not need soaking.

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