1/2 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Fresh mushrooms, sliced
1 cl Garlic, minced
1 tbsp Cooking oil
1/2 cup Carrots, sliced
1/2 cup Zucchini, sliced
1/2 cup Chicken/beef/ vegetable broth
1/4 cup Red/green pepper strips, (optional)
1/4 cup Bulgur wheat
1/2 tsp Dried tarragon, crushed
1/4 tsp Salt
Directions
In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables
broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes
or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges
Sub Bulgur for Quinoa
Soruce: Better Homes and Gardens, Eating Light by WHOM
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Vegetable-Bulgur Pilaf Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Nuts/Grains; Vegetables; Side Dishes
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, at least as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these early records were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, we have two books from the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is served today, but instead recipes for the types of meals served to the nobility of the time. For the next few years, the rich families of the West tried to offer the best banquets, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes common in their social group. By the advent of the twentieth century, cooking publications were starting to become popular due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Vegetable Bulgur Pilaf recipe.
