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
Food historians have traced the existance of recipes far back into the far past, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old records were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are some ancient tablets in Sumerian 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 making anyone who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans used many different herbs, including some that we all recognise for example thyme, fennel and dill. In the fifteenth century, the Crusaders brought back many foods and spices from the holy land, such as parsley and basil. These new foods and spices led to an eruption in recipe publications, the majority of which are kept safe in private libraries. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and consequentially cooks and their recipe collections became highly prized. Nevertheless, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe publications were in high demand, as a result of better eduction, people having more free time and disposable income. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Bulgur Wheat & Vegetables recipe.
