1/4 cup Wild rice, uncooked
1 cup Water
1 Green onion
1 small Garlic clove, minced
1 tsp Vegetable oil
1/4 cup Pine nuts or any chopped nut
1/2 tsp Dried thyme
Directions
Cook the wild rice in the water until tender, about 1 hour. Add more
water if needed.
Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add
the wild rice. Simmer for 10 minutes to blend the flavors. Cool
enough to stuff into quail or one Cornish hen (or serve with chicken).
1/2 recipe - 182 calories, 1 bread exchange, 2 fat 15 grams
carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
MY NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin. They do not have a very
strong flavor.
Servings: 2 servings
Wild Rice-Pine Nut Stuffing Recipe brought to you by Recipe Ideas
Categories: Poultry; Diabetic; Rice; Nuts/Grains
The History of Recipes
We are able to trace the history of written recipes back into antiquity, in fact as far back into history as the early Egyptians, and potentially, even further back. However, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to academics is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Closer to modern times, we have two books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but rather accounts of the types of food on the tables of the rich and powerful of the time. During the next few hundred years, the wealthy families of Europe strove to lay on the most extravagent meals, and consequentially the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe books were starting to become popular mostly as a result of better eduction, more leisure time and having more disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Wild Rice Pine Nut Stuffing recipe.
