BAR-ILAN

You too can participate in
our outstanding spring
trip which includes:

Bar-Ilan professors traveling with us
throughout Israel; see the country come to
life through the eyes of experts.

•
IP
ON WHEELS

PLEASE R.S.V.P. FOR OUR
INFORMATIONAL MEETING
Monday, October 27th, 7:30 p.m.
248-540-8900

BAR-ILAN
UNIVERSITY

PROUDLY PRESENTS
A UNIQUE OPPORTUNITY
TO SEE ISRAEL
THROUGH THE EYES OF
BAR-ILAN EXPERTS
AND TO CELEBRATE
ISRAEL'S 50th ANNIVERSARY

March 8-16, 1998

Mission Chairmen:
Linda & Mark Diem
Rochelle & Arthur Lieberman

The highest scoring
words at the
JCC Maccabi
Games are:

3 C4/

17. 1% b

August 16-23, 1998

10/17
1997

128

For information on hosting
and/or volunteering call
the JCC Maccabi Games
office 248-661-7722

4

Participating in Israel's 50th
Anniversary Celebration.

.!!1.

Home hospitality and extensive contact
with Israelis, including recently arrived
Soviets and Ethiopians, Israel's special pride.

A close look at how Bar-Ilan's research and
other activities are having a major impact
on the quality of Israeli life.

it

A complete sightseeing package, excellent
for both first timers and repeaters.

Optional 2-day extension to Jordan and
Petra.

it

Round-trip air transportation and 6 nights in
Israel with 5-star deluxe accommodations.

The deepening of your Jewish experience
through an intensive and superbly guided
visit to Jerusalem.

A beautiful "Kinneret Dinner Cruise" as we
it celebrate Purim in Israel.

Experiencing the unique entertainment and
it cultural life that is Israel's alone.

4

Learning how Bar-Ilan is incorporating
excellence in both academics and Jewish
studies.

Price includes baggage handling, most
meals, transfers, local hotel service charges,
taxes and much more!

Food

Take A Little
Grain Of Rice

c)

ILENE SPECTOR
Special to The Jewish News

I

nitiated by an act of Congress in
1991, September 1997 marks the P
seventh annual National Rice
Month celebration.
Consumption of rice has climbed to
25.6 pounds per capita and is steadily
growing.
Once relegated to merely a side
dish, rice is now taking center stage.
From risotto to sushi and paella, food-
savvy cooks are using rice in many eth-
(-=
nic recipes.
Rice is thought to be the first grain
ever cultivated by man and, for thou-
sands of years, has been one of the
most important foods for half the
world's population. Food historians
trace rice to a Chinese emperor, circa
2,900 BCE. From China, the food
migrated to Greece, Persia and, finally,
the Western Hemisphere.
American rice farming began more
than 300 years ago in Charleston, S.C.
From there it spread to the low-lying
marshlands of North Carolina,
Georgia and eventually the Gulf Coast.
Here are a few tricks, trivia and
recipes to make using rice creative,
fast, delicious and even medicinally
beneficial.

TEN-MINUTE TURKEY
TERIYAKI (MEAT)
1 tablespoon vegetable oil
3/4 pound teriyaki-seasoned turkey
breast chops, cut into 1/4-inch
thick strips
2 cups (8 ounces) broccoli slaw
mixture
1/4 cup teriyaki sauce
1/4 cup water
3 cups cooked rice
Heat oil in large skillet over medium-
high heat until hot. Add turkey; cook
and stir about 5 minutes or until
turkey is browned. Add broccoli slaw
mixture, teriyaki sauce and water.
Reduce heat to medium, cover and
simmer 3-5 minutes until broccoli is
tender.
Stir in rice, cook and stir 3 minutes,
until thoroughly heated. Serve imme-
diately. Makes 4 servings.

ITALIANO FLORENTINE RICE
(MEAT)
3/4 pounds ground beef
two (14 1/2 ounce) cans Italian-style
stewed tomatoes
10-ounce package frozen spinach,
thawed (do not drain)
3 cups cooked rice

RICE on page 130

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