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
It is possible to trace the history of meal recipes back into history, certainly as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient cook books were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are a few ancient tablets in Sumerian describing 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 compiled a few scripts describing recipes cooked by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the chefs of Roman times were skilled in the use of many different herbs and spices, including a few you will know like bay, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the holy land, such as parsley and basil. The introduction of these new herbs and spices created an outbreak in recipe manuscripts, many of which are now in private libraries. During the following few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and consequentially cooks and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, recipe publications are in high demand, as a result of better eduction, more free time and having more money. |
We hope you enjoy this Vegetable Bulgur Pilaf recipe.
