1 medium red apple, cored and diced
1/2 cup chopped onions
1/2 cup sliced celery
1/3 cup seedless raisins
1/2 tsp poultry seasoning
1/4 tsp dry thyme leaves
1/4 tsp ground black pepper
2 tsp margarine
3 cup cooked brown rice - (cooked in appl, e juice)
1/3 cup rice bran
1/3 cup slivered almonds, toasted
1/4 cup apple juice
Directions
Cook apple, onions, celery, raisins, poultry seasoning, thyme, and
pepper in margarine in large skillet until vegetables are tender
crisp. Stir in remaining ingredients. Use as stuffing for poultry or
pork roast. To serve as a side dish, cook until thoroughly heated.
Each serving provides: * 247 calories * 5.3 g. protein * 7.4 g. fat,
* 43.2 g. carbohydrate * 5.1 g. dietary fiber * 33 mg. sodium * 0 mg.
cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission
from USA Rice Council Electronic format courtesy of Karen Mintzias
Servings: 6 servings
Apple Brown Rice Stuffing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Rice; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into antiquity, in truth as far back as the Egyptians, and potentially, even further back. However, sadly, these early cook books were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into appetizers, entrees and dessert, something we still use today. He also tells us how the chefs of Roman times used many different herbs and spices, including many that are still in use today like thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like basil and coriander. These new herbs and spices created an outbreak in recipe manuscripts, most of which still exist in private libraries. For the decades that followed, the rich and powerful families of Wesstern Europe tried to offer the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. The arrival of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Apple Brown Rice Stuffing recipe.
