1 tbsp butter
2 garlic cloves, minced
1 onion, chopped
1/2 tsp dried thyme
1/4 tsp pepper
1 1/2 cup chicken/vegetable stock
1 tbsp white wine vinegar
1/2 cup wild rice, rinsed/drained
1 cup long-grain rice
1/2 sweet red/yellow pepper, diced
1/2 tsp salt
Directions
Tip: While rice is cooking, do not stir it unless specifically stated
in the recipe - the grain's starch will be released and make the rice
sticky.
In large saucepan, melt butter over medium heat; cook garlic, onion,
thyme and pepper, stirring occasionally, until softened, about 5
minutes. Add stock, 1-1/4 cups water and vinegar; bring to boil.
Add wild rice to saucepan and return to boil; reduce heat, cover and
simmer for 35 minutes. Stir in long-grain rice; cover and simmer for
about 30 minutes or until rice is tender and liquid is absorbed. With
fork, stir in sweet pepper and salt; cover and let stand for 5
minutes.
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote
6 servings for $7.16 CDN[Nov 95]
Per Serving: about 200 calories, 6 g protein, 3 g fat,
31 g carbohydrate
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Jennifer Mackenzie
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Nov-Dinner: Two-Rice & Sweet Pepper Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Dinner; Rice; Vegetable
The History of Recipes
Experts have traced the existance of recipes way back into the distant past, certainly as far as the early Egyptians, and maybe even further. Having said that, these, old recipes were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which show 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 wonderful. During the time of the Romans a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs were skilled in the use of many different spices and herbs, including many that are still in use today such as basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new culinary innovations created an eruption in manuscripts on cookery, the majority of which are now in academic collections. When we get to the 20th century, cookery publications were starting to become popular due to more people being able to read, people having more leisure time and being a little richer. The arrival of TV brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Nov Dinner_ Two Rice & Sweet Pepper Pilaf recipe.
