6 dried mushrooms
2 cup cooked brown rice
1 1/2 cup cooked beef chunks
3 oz crumbled feta cheese
6 pitted black olives
2 tbsp parmesan cheese
1 chopped onion
1 tbsp oil
1 1/2 cup canned tomatos
1 minced garlic clove
Directions
Servings: 1
Freshly ground pepper
Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes.
Saute the onion in the oil slowly for 5 minutes, then add the tomatos
and garlic, and let cook gently uncovered about 10 minutes. Pepper to
taste, then add the dried mushrooms, cut in quarters if large, with
any tough stems removed, and the mushroom soaking liquid. Cook
another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1
1/2 qt casserole with 1 cup of the rice, add the cooked beef, and
strew over the top the feta cheese, the olives, and half the sauce.
Add the remaining rice and the rest of the sauce, and sprinkle with
Parmesan. bake 20 minutes.
Servings: 1 servings
Beef~ Brown Rice & Feta Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Main Dish; Meat; Rice
The History of Recipes
We are able to follow the history of `recipes` far back into antiquity, at least as far back as the ancient Egyptians, and maybe further still. Having said that, in the main part, these old records were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some ancient 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 making people feel `exhilarated, wonderful and blissful`. As we move on, we find two recipe books dating from the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is familiar to us all today, but rather recipes for the types of food on the menues of the nobility of that time. During the following few hundred years, the powerful and wealthy houses competed to serve up the most exotic banquets, and because of this the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes to help cooks of their time. The revolution that is television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef~ Brown Rice & Feta Casserole recipe.
