1 tsp olive oil
5 oz brown rice
1 pinch ground turmeric
12 oz vegetable stock or water
1 onion, sliced
4 oz mushrooms, sliced
2 oz pine nuts, flaked almonds or roast, ed chopped hazel
2 tsp dried mixed herbs or
2 tbsp chopped fresh mixed herbs
1 salt and black pepper
Directions
ABBREVIATIONS: ts = teaspoon
: pn = pinch
: tb = tablespoon Mix the oil, rice and turmeric in a pan
with 2 tbsp water. Cook gently for 3 minutes, stirring constantly.
Bring the stock or more water to the boil and add to the rice. Bring
back to the boil. Cover and cook over a gentle heat for 25-30
minutes, or until the rice is just tender and all the liquid has been
absorbed. Meanwhile, saute the onion until softened, then stir in the
mushrooms and nuts. Cook 2-3 more minutes until the mushrooms are
lightly cooked; then add the herbs and seasoning. Stir the mushroom
mixture into the cooked rice and serve.
Servings: 2 servings
Nutty Mushroom Pilaf (Vegan) Recipe brought to you by Recipe Ideas
Categories: Casserole; Mushroom; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into ancient history, in fact as far back as ancient Egypt, and possibly even further than that. However, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Moving our culinary historical trip onwards, there were some interesting books which date from the 14th Century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are not about the spicy food that is served today, but rather recipes for the types of meals enjoyed by the nobility of the time. When we get to the 20th century, cookery books are greatly in demand mostly due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Nutty Mushroom Pilaf (Vegan) recipe.
