By Catholic Relief Services
Catholic Relief Services invites Catholics across the country to pray, fast and give through its annual Lenten program, CRS Rice Bowl.
“When Catholics take part in CRS Rice Bowl, they’re reaching across physical distances and bringing themselves closer to their global family,” said Beth Martin, director of mission and mobilization campaigns at CRS. “At the same time, they’re bringing themselves closer to God.”
By using CRS Rice Bowl materials, families and educators can teach children about the season of Lent, Jesus’ sacrifice, and how they can help their sisters and brothers around the world while living out their faith.
CRS Rice Bowl kicks off Ash Wednesday, March 2. This year, the program features stories of families from three different countries: Rwanda, Guatemala and Bangladesh. Rice Bowl participants are invited to learn how people in these countries overcome the factors that can lead to hunger, including flooding and drought.
You are invited to reflect on their stories of hope, share a meatless meal with your family, and donate the money you save as well as other funds to the Rice Bowl program through your parish. Funds support CRS programs in targeted countries around the world. Twenty-five percent of the total alms collected in our diocese remain here to support hunger-alleviation efforts.
CRS Rice Bowl participants have access to meatless Lenten recipes along with other resources for Holy Week, including the Stations of the Cross. CRS will also host virtual events throughout the Lenten season, including prayer nights in Spanish and English.
Rice Bowl resources are offered in both English and Spanish and are available in print and online. Find them at: www.crsricebowl.org or www.crsplatodearroz.org. Organizations interested in applying for a Local Rice Bowl Grant can obtain the grant guidelines and application form by contacting the St. Cloud Mission Office at 320-251-1100 or visiting https://www.stcloudmissionoffice.com.
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Meatless meals from around the world
Each Friday of Lent, we abstain from eating meat as a way to experience a little of the hunger that many experience daily. CRS Rice Bowl invites you to journey around the world and incorporate these Lenten recipes into your meatless Fridays. Give the money you save each week by not eating meat — about $3 per person per meal — to your CRS Rice Bowl to feed those in need around the world.
RWANDA: Agatogo with collard greens
Start to Finish: 30 minutes
Servings: 4
INGREDIENTS
1 large onion, chopped
1 tablespoon olive oil
5 cloves garlic, sliced
6 ounces tomato paste
4 plantains, mostly green, peeled and cut into 1-inch chunks
3 cups thinly sliced collard greens
1 quart vegetable broth or water
Salt to taste
1/2 cup peanuts, measured then crushed
INSTRUCTIONS
In a large pot over medium-high heat, fry the onion in the olive oil until soft and translucent. Add the garlic and cook until the onions begin to turn brown on the edges. Stir in the tomato paste. Add the plantains, collard greens and vegetable broth. Salt to taste. Reduce heat and simmer uncovered for about 30 minutes, or until the plantains are tender and no longer white. Sprinkle on the crushed peanuts and serve immediately. Serve with rice.
GUATEMALA: Tostadas
Start to Finish: 30 minutes
Servings: 4
INGREDIENTS
Guacamole:
3-5 large avocados, halved and pitted
1/2 onion, finely diced
Juice of 2 limes
1 teaspoon dried oregano
Salt and pepper to taste
Tostadas:
12 corn tortillas
Oil for frying (canola or olive)
Prepared guacamole (see above)
1 jar red salsa
1 can refried beans
10 ounces of queso seco (crumbling cheese), or any cheese, grated
Chopped cilantro
INSTRUCTIONS
Into a large bowl, scoop the avocado from its shell. Mash it with a fork to desired consistency. Stir in onion, lime juice and oregano. Salt and pepper to taste. In a large skillet on medium-high heat, pour a half inch of oil. When the oil is hot, add the tortillas in a single layer and fry until crispy. Transfer to a plate with a paper towel to drain excess oil. Once the tortillas have cooled, spread three tortillas with guacamole, three with refried beans and three with salsa. Garnish with cheese and cilantro.
BANGLADESH: Dahl
Start to Finish: 30 minutes
Serves: 4-6
INGREDIENTS
2 cups dried red lentils, rinsed
4 cups water
2 teaspoons ground turmeric
1 tablespoon fresh ginger, minced
2 cinnamon sticks
2 teaspoons ground cardamom
3-4 bay leaves
1 1/2 teaspoons salt
Vegetable oil
1 small red onion, chopped
1 tablespoon garlic, chopped
Chopped cilantro
INSTRUCTIONS
In a large pot, add the lentils with 4 cups water and bring to a boil. Once boiling, reduce the heat to a simmer. Add the turmeric power, ginger, cinnamon sticks, cardamom and bay leaves to the lentils and cook for 15 minutes, or until lentils are tender. Remove the pot from the stove and add the salt. In a separate pan, heat vegetable oil and add chopped onions and garlic, sauteing until they turn light brown. Add the sauteed onions and garlic to the lentils. Garnish with freshly chopped cilantro. Serve with rice.