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 tracked the existance of recipes far back into distant history, certainly as far back as pharonic Egypt, and maybe further still. In practice though, mostly, these early recipes were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move on, there are two interesting books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is popular today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of that period. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including coriander, parsley, and basil. These new spices and herbs led to an explosion in books on cooking, many of which still exist in academic collections. During the next few centuries, the powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially the best cooks and their recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes of the day. By the advent of the 20th century, recipe books are in high demand, mostly as a result of better eduction, people having more leisure time and having more money. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Nov Dinner_ Two Rice & Sweet Pepper Pilaf recipe.
