September | 2006 | To Your Health

Recipe: Brown Rice & Carrot Pilaf

September 18, 2006 at 4:02 am (Food and drink)

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BROWN RICE & CARROT PILAF

3 Tbsp butter

1 large onion, finely chopped

1 cup coarsely shredded carrots

1 cup long-grain brown rice

2 1/2 cups vegetable stock (or water)

1/2 cup chopped parsley

1/2 tsp Salt
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Thoroughly wash and pick through the rice, set aside to drain.

Melt butter in a 2-quart heavy pan over<br>medium-high heat.

Add onion and carrots and cook until onion is soft (about 5 minute).

Stir in rice; continue to cook, stirring until rice begins to brown slightly.

Add stock and salt; cover and simmer until rice is tender and liquid
is absorbed (about 45 minutes).

September 18, 2006 at 2:48 am (Health and wellness)

Updated: 6:30 a.m. PT Aug 18, 2006
An estimated 148,000 Americans will be diagnosed with colon cancer in 2006.
Having a close relative with colon cancer or an adenoma (noncancerous growth)
clearly marks you as someone who needs to be extra watchful. Lack of family history,
however, is no reprieve. Seventy-five percent of colon cancer patients seem to have
no inherited risk.
Fortunately, many of the factors that increase colon cancer risk are habits you can change.
Studies show that change of habit does change risk.
Consider first processed meats, such as bacon, sausage and hot dogs. In one large study,
those who ate even 4 to 8 ounces of processed meat per week showed a 13 percent increase
in colorectal cancer compared to those who ate no processed meat. In another study, eating
nearly three ounces a day raised colorectal cancer risk 42 percent. In these same studies,
people who ate more than three to four ounces per day of red meat — beef, pork and lamb —
had at least 15 percent more colorectal cancer than those who ate less than 7 ounces a week.
Laboratory studies have suggested several mechanisms by which these meats may raise cancer risk.