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
Transcribed cooking instructions as an idea can be found back into the far past, at least as far back into history as early Egypt, and maybe even further. In practice though, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few stone tablets in ancient Sumerian 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius created a number of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, a very modern way of dining. This early Roman chef tells us how the early Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Over the succeeding few hundred years, the rich families of the West competed with each other to offer the most exotic meals, and because of this chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing popular recipes of the day. When we get to the twentieth century, cooking publications were in great demand, mostly as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Beef~ Brown Rice & Feta Casserole recipe.
