Name: Wild Zucchini Rice Salad
Ingredients: 1/4 c Wild rice; dry, mixed with; 1/4 c Brown rice; dry; 1 sm Zucchini; up to 2; grated; 1 Tomato; cut in wedges or chunks; 1 Red bell pepper;or yellow or purple bell pepper cut in strips; 1/2 bn Spinach; or less torn small; 1 Avocado; cut in chunks

Our Lord’s idea of repentance is as profound and comprehensive as His conception of righteousness. Of the three words that are used in the Greek Gospels to describe the process, one emphasizes the emotional element of regret, sorrow over the past evil course of life, metamelomai; Matt. 12:29-32; a second expresses reversal of the entire mental attitude, metanoeo, Matt. 12:41, Luke 11:32; 15:7, 10; the third denotes a change in the direction of life, one goal being substituted for another, epistrephomai; Matt. 13:15 (and parallels); Luke 17;4, 22:32. Repentance is not limited to any single faculty of the mind: it engages the entire man, intellect, will and affections… Again, in the new life which follows repentance the absolute supremacy of God is the controlling principle. He who repents turns away from the service of mammon and self to the service of God.

Geerhardus Vos

CATEGORY	CUISINE	TAG	YIELD
	Vegan	Vegan, Salads	2	Servings

INGREDIENTS

1/4	c	Wild rice; dry, mixed with
1/4	c	Brown rice; dry
1	sm	Zucchini; up to 2; grated
1		Tomato; cut in wedges or chunks
1		Red bell pepper;or yellow or purple bell pepper cut in strips
1/2	bn	Spinach; or less torn small
1		Avocado; cut in chunks

INSTRUCTIONS

Date: Thu, 23 May 1996 00:20:51 -0400
From: BobbieB1@aol.com
Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4 hours.
Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice
and cook together for 45-60 minutes longer. Add extra water if necessary.)
The rices will make 1 cup cooked. Cool or chill. Mix all the ingredients
together and toss with a favorite dressing. This makes a great main dish
for two or a side dish for four.
SERVES: 2-4 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
MacLellan
Posted to MealMaster Recipes List, Digest #143

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