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 quite feasible to prove the history of transcribed cooking instructions back into antiquity, certainly as far back as ancient Egypt, and potentially, even further back. Having said that, mostly, these old records were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During the time of the Roman Empire a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the Roman chefs used many herbs, including a few that are still present in modern kitchens such as basil, fennel and parsley. Over the following few hundred years, the powerful families of Europe competed to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording the recipes that were being prepared for the better households. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apple Brown Rice Stuffing recipe.
