September 18, 2006 at 4:02 am (Food and drink)
————————————————————————–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
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.
Read Full Article: URL: http://www.msnbc.msn.com/id/14395886/