1 cup Quinoa, *
2 cup Chicken broth
1 tbsp Betty's Butter
1 large Onion, chopped
2 cl Garlic, chopped
1/2 tsp Lemon zest, grated
1/2 tbsp Dried leaf thyme
2 tbsp Flat-leaf parsley
Salt and pepper to taste
Directions
*Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten
by the Incas. It is now grown in Colorado and New Mexico and is
available in natural food stores...it is a very high as complete
protein.
Rinse quinoa in a strainer and remove any debris. Place in a large
non-stick saucepan and toast, until it darkens slightly. Add broth.
Bring to a boil, cover, reduce heat and simmer about 20 minutes until
tender. In another skillet, heat butter; add onion and garlic and
cook tender, about 3 minutes. Stir in quinoa, lemon zest, thyme
parsley, salt and pepper to taste.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES; CAL: 155; CHO:
3mg; CAR: 4g; SOD: 74mg; FAT: 3g;
Source: Light and Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 4 nice folks
Quinoa Pilaf Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Nuts/Grains; Vegetarian
The History of Recipes
We can follow the history of written recipes way back into ancient history, in fact as far as pharonic Egypt, and maybe even further. However, these, ancient records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, something we still use today. Aspicius also recounts how the Roman cooks made use of a wide range of aromatic flavours, including many that are still in use today for example basil, rue and dill. For the decades that followed, the wealthy families of Europe strove to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes common in their social group. The arrival of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Quinoa Pilaf recipe.
