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
It is possible to track the history of written recipes far back into history, in fact as far as ancient Egypt, and maybe further still. Interesting though that is, these, old records were just very simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in ancient 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 drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the ancient cooks used many spices, including a few that will be familiar to modern chefs for example bay, rue and parsley. For the decades that followed, the rich families of Wesstern Europe competed with each other to lay on the best banquets, and because of this chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing the recipes of their peers. By the time we get to the 1900s, cooking publications are in high demand, due to higher levels of literacy, increased leisure time and disposable income. The arrival of television brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Quinoa Pilaf recipe.
