1 cup brown rice
1 1/2 cup water
VINAIGRETTE
6 tbsp vegetable oil
2 tbsp olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
3 each garlic cloves, minced
1 salt & pepper
1 tbsp soy sauce
1 pinch cayenne, to taste
1 tsp basil
1/2 cup pineapple, chopped
VEGETABLES
2 each scallions, chopped finely
1/4 medium green bell pepper, diced
1/4 cup raisins, optional
1 medium carrot, julienned
Directions
Rinse rice & drain well. Combine rice & water. Bring to a boil,
reduce heat & simmer for 45 minutes, or until the rice is cooked &
the water has been absorbed.
While the rice is cooking, prepare the vinaigrette. While the rice is
still hot, stir the rice into the vinaigrette & stir well. Add the
vegetables & mix. Cover tightly & refrigerate until ready to serve.
VARIATION: Substitute the lemon juice with orange juice.
Recipe by Mark Satterly
Servings: 6 servings
A Different Rice Salad Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into ancient history, at least as far back as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old records were just primitive pictorial instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts is a series of clay tablets in the Sumerian language describing the preparation 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 wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into appetizers, main course and afters, a very modern way of dining. Aspicius also describes how the early Romans made use of many spices and herbs, including some familiar names such as thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new culinary ideas led to an increase in manuscripts on cooking, most of which are now in private collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, the best chefs and their recipe collections became highly prized. However, it was during the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications were greatly in demand mostly as a result of more people being able to read, people having increased leisure time and disposable income. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this A Different Rice Salad recipe.
