CRS Rice Bowl program begins on Ash Wednesday
BALTIMORE — Catholic Relief Services invites Catholics across the country to pray, fast and give through its annual Lenten program CRS Rice Bowl – an important part of CRS’ mission to serve Catholics in the United States as they live their faith in solidarity with their sisters and brothers around the world.
“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, about Jesus’ sacrifice and about how they can help their sisters and brothers around the world while living out their faith. As part of the Rice Bowl program, 75% of all donations goes to CRS programming in targeted countries. CRS Rice Bowl participants also have access to meatless Lenten recipes from different countries, 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.
“Lent is a time for Catholics to reflect on their personal relationship with God,” Martin said. “It gives us the opportunity to strengthen our connection to Him, and we hope that CRS Rice Bowl provides families with the tools to help every person fully experience and understand the season.”
The CRS Rice Bowl campaign, which began in 1975, launches Ash Wednesday, March 2. Every year, families from across the United States fill nearly 3 million Rice Bowls with their Lenten alms. While these donations make a difference around the world, they also help in the United States, as 25% of all donations stay in the donors’ home diocese.
“By making a small sacrifice during Lent, Catholics in the U.S. can be a part of the larger movement of CRS Rice Bowl,” Martin said. “Not just around the world, where the help is needed, but also here at home, where families might also be struggling to put enough food on the table.”
More online
At crsricebowl.org: Download Rice Bowl materials and get more information about this Lenten program that aids people around the world
At www.crs.org: Learn more about Catholic Relief Services, the official international humanitarian agency of the Catholic community in the U.S.
STORIES OF HOPE: Where your Rice Bowl contributions go
Noornobi and his father, now farmers, previously worked as fishing laborers but struggled to earn enough money to provide for their family.
Then Noornobi participated in a CRS project implemented by our partner Caritas Bangladesh.
Through it, families reduce their vulnerability by learning improved techniques for vegetable cultivation, ways to make their homes more disaster resilient and how to prepare for hardships through micro-savings groups.
Noornobi learned disaster-resilient gardening and received support to build a vegetable plot.
He gradually expanded his crop yield, which increased his family’s income. Noornobi now produces vegetables commercially while meeting his household needs and supporting the children’s education.
In 2017, Gloriose Uwamahoro’s daughter Nshutinziza Laetitia was suffering from moderate malnutrition. Motivated by her husband Karekezi Jean Pierre, Gloriose joined a CRS-led project designed to reduce childhood malnutrition.
The project works with the Rwandan government to improve community health services, educate families on healthy diets, train farmers to grow nutritious food, encourage saving money and invest in better sanitation.
Gloriose learned how to prepare a balanced diet for her daughter, Nshutinziza recovered and Gloriose continues feeding her well.
Gloriose also joined a micro-savings group that taught her how to manage her income.
RECIPES: Tuck into these delicious dishes in solidarity with families in need
Dahl (A vitamin-rich lentil stew from Bangladesh)
2 C. dried red lentils, rinsed
4 C. water
2 tsp. ground turmeric
1 tbsp. fresh ginger, minced
2 cinnamon sticks
2 tsp. ground cardamom
3-4 bay leaves
1 1/2 tsp. salt
Vegetable oil
1 small red onion, chopped
1 tbsp. garlic, chopped
Chopped cilantro
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 powder, 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, sautéing until they turn light brown. Add the sautéed onions and garlic to the lentils. Garnish with freshly chopped cilantro. Serve with rice. Makes 4-6 servings.
Agatogo with Collard Greens (Rwanda’s favorite plantain dish)
1 large onion, chopped
1 tbsp. olive oil
5 cloves garlic, sliced
6 oz. tomato paste
4 plantains, mostly green, peeled and cut into 1-inch chunks
3 C. thinly sliced collard greens
1 qt. vegetable broth or water
Salt to taste
1/2 C. peanuts, measured then crushed
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. Makes 4 servings.