Name: Spiced Basmati Rice
Ingredients: 2 c Uncooked basmati rice; 3 tb Vegetable oil; 1 sm Onion; finely chopped; 1/2 Fresh hot green chile; chopped; 1/2 ts Minced fresh garlic; 1/2 ts Garam Masala; 1 ts Salt; 2 2/3 c Chicken stock; === GARAM MASALA ===; 1 tb Cardamom seeds; 1 Two-inch stick cinnamon; 1 ts Cumin seeds; preferably black; 1 ts Whole cloves; 1 ts Whole black peppercorns; 1/4 md Nutmeg seed

Many wonderful and godly saints have suggested that evangelism is the best and only hope for changing people's minds about abortion. Merely changing someone's mind about abortion (without getting them saved), they argue, does no good in the long run. "They will simply go to hell as a more moral person." While this is true as it applies to the parent, such reasoning wholly neglects the person whose life hangs in the balance, and for this reason, such logic is faulty… If we only rely on evangelism as a means of changing people's minds and behavior concerning abortion, then all those people who do not repent and believe (which is the vast majority) will continue to kill their children en masse. If, however, we also educate young people about what abortion actually is and who unborn humans actually are, then they will be far less likely to abort their children, even if they ultimately reject salvation. The external morality which results will not make a difference for their souls on the Day of Judgment, but it will make a HUGE difference in the lives of their children, children who would have otherwise been destroyed.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Indian		4	servings

INGREDIENTS

2	c	Uncooked basmati rice
3	tb	Vegetable oil
1	sm	Onion; finely chopped
1/2		Fresh hot green chile; chopped
1/2	ts	Minced fresh garlic
1/2	ts	Garam Masala
1	ts	Salt
2 2/3	c	Chicken stock
		=== GARAM MASALA ===
1	tb	Cardamom seeds
1		Two-inch stick cinnamon
1	ts	Cumin seeds; preferably black
1	ts	Whole cloves
1	ts	Whole black peppercorns
1/4	md	Nutmeg seed

INSTRUCTIONS

To make the Garam Masala: Place all of the ingredients in a clean electric
coffee grinder. Turn machine on, and process until the spices have been
finely ground, 30 to 40 seconds. Transfer to a small airtight container,
and store in a cool, dark place. (Makes about 3 tablespoons) Pick over
rice, and place it in a large bowl. Wash the rice with several changes of
water. Drain. Pour 5 cups of fresh water over the rice and let it soak for
30 minutes. Transfer to a sieve, and let drain for 20 minutes. Heat the oil
in a heavy-bottomed saucepan over medium heat. Add the onion. Cook,
stirring with a wooden spoon, until the onion has lightly browned, 3 to 5
minutes. Add the rice, green chile, garlic, Garam Masala, and salt. Stir
gently until all the grains have been coated with oil, about 3 minutes. If
the rice begins to stick to the bottom of the pan, reduce heat slightly.
Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting
lid, and reduce heat to low. Cook 25 minutes more, and serve. Serves 4 to
6.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe
adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing
Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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