1/2 cup Quinoa
2 tbsp Margarine
3/4 cup Finely chopped onion
1 tbsp Minced fresh ginger
3/4 cup Orange juice
2/3 cup -Water
2 tbsp Honey
1/2 tsp Salt
1/4 tsp Ground coriander
1/4 tsp Ground cardamom
1/8 tsp Ground nutmeg
1 cup Diced sweet potato (1/2" pieces)
1 cup Diced butternut squash (1/2" pieces)
1 1/2 cup Cooked/canned butter beans (drained and rinsed)
1/4 cup Chopped cranberries
Directions
Thoroughly rinse the quinoa by placing it in a large bowl and filling
the bowl with cold water. Drain the quinoa and repeat the rinsing
and draining 4 more times; set aside.
Melt the margarine in a 2-quart saucepan over medium-high heat. Add
the onion and ginger, and cook, stirring, until the onion is
softened. Stir in the orange juice, water, honey, salt, coriander,
cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and
squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the
butter beans and quinoa, and return to a boil. Reduce the heat and
simmer, covered, 15 minutes. Stir in the cranberries; simmer,
covered, 5 minutes longer.
Calories: 345 Total Fat: 6.7 g
Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates:
56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg
Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)
Typed for you by Karen Mintzias
Servings: 4 servings
Autumn Quinoa And Butter Beans Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Beans; Vegetarian; Main Dish
The History of Recipes
Written recipes as a concept can be observed back into distant history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that is, these, early records were just basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Much later, in Roman times a man called Apicius compiled some documents which described recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, something we still use today. Aspicius informs us how the ancient chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new culinary ideas led to an outbreak in books on cookery, most of which are kept safe in private cookery archives. Over the succeeding few hundred years, the wealthy families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Autumn Quinoa And Butter Beans recipe.
