Bishop Vaughn J. Featherstone: Decide as a family this year that 25 or 50 % of your Christmas will be spent on a year’s supply….. Half or part of these Christmas monies will go a long way to purchasing the basics…….Brethren, give your wife a year’s supply of wheat for Christmas, and she’ll know your heart is in the right place.
Food Storage and Preparedness Challenge Of The Week:
Food Storage Purchase 30 lbs. of Wheat or Flour
Extra Item Purchase 11 lbs. Macaroni or Spaghetti
Family Prep: Ask “What would the Lord have me do today about obtaining essentials for food storage?” Really try to find out this week, what extras you need or what it is that the Lord would have you prepare. Be specific and you get specifics.
Spiritual Preparedness: Read 2 Nephi 9: 50-52. Reevaluate your priorities and place those things that matter most at the top of your list.
Along with wheat, rice is one of the staples of long term food storage. Most of the white rice varieties store well and can be stored for upwards of 30 years of kept dry and clean. Rice is the most eaten food in the world. It is the staple diet in many countries. It can be eaten so many ways, and it is so healthy too!
Fried Rice: The variations of fried rice are infinite depending on the added ingredients. Try any of your favorite vegetables, different types of meats, seafood, your favorite or new seasonings, and you will open up a world of fried rice you haven’t yet experienced.
1 ½ cups rice 2 ½ cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
¼ of a medium onion chopped
2 tbsp oil
Other spices as you like, eg: taco seasonings, cumin, etc.
Heat oil in medium fry pan. Add garlic and onion and saute for 2 minutes. Add in dry rice. Stir for about 5 minutes until it becomes golden brown in color. Add in broth and tomato sauce. Add all other spices. Stir and bring to a boil. Cover, and let simmer on low for 20 minutes. Fluff and serve.
Basic Fried Rice
This is a basic recipe that you can add anything to that you desire. If you add other ingredients you can increase the number of eggs to 3.
1 2 green onions chopped 2 large eggs
1 tsp salt and pepper to taste
4 tbsp oil for frying 4 cups cold cooked rice.
1 2 tbsp soy sauce
Lightly beat eggs with salt and pepper. Heat oil in fry pan. Add rice and stir fry for a few minutes. Pour and mix in the scrambled eggs and onions, and stir to cook and scramble eggs in mixture. Serve hot. Add any other vegetables to oil before adding rice, to make sure they are cooked.