2 cup raw cashew nuts
1 box am quick brown rice -(vegetable, & herb), cooke
1 cup cooked am 7 grain cereal
2 cup soy milk
1 large onion, chopped
3/4 cup am wheatgerm
4 tbsp am canola oil
2 tbsp soy sauce
1 tsp sea salt (optional)
4 tbsp minced parsley
1/2 tsp thyme
1/2 tsp ground celery seed
1/2 tsp ground sage
1 tsp onion powder
1 tsp garlic powder
Directions
Chop the nuts fine, or run through a food grinder. Add the remaining
ingredients and mix well. Place in a baking dish and bake at 350 F.
uncovered for 1 hour or until done. Serve with favorite gravy.
Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 loaf
7 Grain Vegetable & Brown Rice Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Rice; Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, these, ancient recipes were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius also tells us how the cooks of his times used many different spices and herbs, including some that we all recognise such as bay, rue and parsley. Over the succeeding few centuries, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and consequentially chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down popular recipes of the day. When we get to the twentieth century, cook books were in high demand, as a result of better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this 7 Grain Vegetable & Brown Rice Loaf recipe.
