Name: Wild Rice Pilaf
Ingredients: 225 g Mixed basmati and wild rice; 600 ml Vegetable stock; Saute liquid of your choice; 1 sm Onion; finely chopped; 2 Garlic cloves; finely chopped; 1 Fresh red chilli; deseeded and finely chopped; 1 ts Ground coriander seed; 1 Red capsicum; thinly sliced; 1 Yellow capsicum; thinly sliced; 100 g Baby corn; cut into quarters lengthwise; 400 g Can blackeyed beans; drained; 3 tb Chopped fresh coriander; (optional)

Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Australian		4	servings

INGREDIENTS

225	g	Mixed basmati and wild rice
600	ml	Vegetable stock
		Saute liquid of your choice
1	sm	Onion; finely chopped
2		Garlic cloves; finely chopped
1		Fresh red chilli; deseeded and finely chopped
1	ts	Ground coriander seed
1		Red capsicum; thinly sliced
1		Yellow capsicum; thinly sliced
100	g	Baby corn; cut into quarters lengthwise
400	g	Can blackeyed beans; drained
3	tb	Chopped fresh coriander; (optional)

INSTRUCTIONS

Just had to share a truly delicious meal I made last night. It's from
"Delicious Vegetarian Made Easy", a publication by Australian Vegetarian
magazine. (For those in Australia - it's only $5.95 from newsagents and
worth every cent!!)
Place the rice and stock in a large pan and bring to boil. Reduce heat and
simmer for 15-20 minutes until all liquid is absorbed and rice is tender.
Saute onion, garlic and chilli in a frypan until onion is transparent. Stir
in ground coriander seed and cook for a minute, then add the capsicums and
baby corn. Cook a further 5-8 minutes until softened, then stir in the rice
and blackeyed beans. Heat through for 2 minutes, stirring constantly. Add
the fresh coriander.
My notes: I used a brown rice-wild rice mix instead of the basmati, which
gave a lovely nutty flavour. Also make sure you use your best vegetable
stock, it really makes a difference. I omitted the fresh coriander because
I don't like the flavour and it was still delicious.
:)
Posted to fatfree digest by "Robyn Frankland"
<robynf@earthsciences.uq.edu.au> on Jan 27, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”