1 cup mushrooms, fresh sliced
1 cup zucchini, sliced quartered
1 cup water
1/2 cup buglur wheat
1/3 cup onion, chopped
1/3 cup carrots, chopped
1/4 cup green pepper, chopped
1 cl garlic, minced
1 tsp instant chicken bouillion
1 granules
1/2 tsp basil, dried crushed
1/4 tsp celery seed
1/4 tsp thyme or marjoram, crushed
1 dash of pepper
1/2 cup tomato, chopped seeded tomato
Directions
In a medium saucepan combine mushrooms, zucchini, water, bulgur wheat,
onion, green pepper, garlic, chicken bouillon granules, basil, celery
seed thyme or marjoram, and pepper. Bring to a boiling, reduce heat;
stir in chopped tomato. Let stand 5 minutes or till all the liquid
is absorbed. Fluff the bulgur wheat mixture with a fork. Make 4
(3/4-cup servings). Food Exchange per servings: 1 STARCH/BREAD
EXCHANGE + VEGETABLE EXCHANGE
Source: Better Homes and Garden Diabetic Cookbook Brought to you and
yours by Nancy O'Brion via her Meal-Master
Servings: 4 servings
Bulgur Wheat & Vegetables Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, sadly, these early records were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language which show 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 those who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans used many aromatic flavours, including many that are still in use today such as basil, rue and dill. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, including basil and coriander. These new foods and tastes was responsible for an eruption in publications on food, some of which are kept safe in academic collections. Over the following few centuries, the rich and powerful families of the West competed to offer the most extravagent meals, and consequentially the best cooks and their recipe collections were highly sought after. However, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and recording popular recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Bulgur Wheat & Vegetables recipe.
