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
Transcribed cooking instructions as an idea can be observed back into the distant past, at least as far back as ancient Egypt, and maybe even further. Interesting though that is, sadly, these early recipes were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which show 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 drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Over the following few centuries, the powerful families of Wesstern Europe competed to offer the most exotic meals, and because of this chefs and their recipes were greatly in demand. However, it was during the nineteenth century that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. When we get to the 1900s, recipe publications were in great demand, mostly due to higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this A Different Rice Salad recipe.
