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
It is quite possible to trace the history of recipes far back into the far past, in truth as far back into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the making 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 exhilarated and blissful. During Roman times 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and dill. During the succeeding few centuries, the families of Europe tried to serve the most exotic banquets, and as a result chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks were increasing in popularity mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Autumn Quinoa And Butter Beans recipe.
