1 no ingredients
Directions
1 c brown rice
1/4 c raisins or currants
2 TB dehydrated chopped onion
1 TB butter -- optional
2 chicken stock cubes
2 c water (2 to 2-1/2 cups)
1/3 c slivered toasted almonds
: Salt and pepper
Place the rice, raisins, onion, butter, stock cubes and water in a 2-
to 3-quart saucepan. Bring to the boil, and stir once or twice.
Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is
tender and liquid is absorbed. Remove from heat. Add almonds, season
with salt and pepper, and fluff with a fork.
Recipe By : Nathalie Dupree Cooks, TVFN
From: Path
~0700 (P
Servings: 4 servings
Almond Rice Pilaf (Dupree) Recipe brought to you by Recipe Ideas
Categories: Casserole; Nut; Rice; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into antiquity, certainly as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Moving our culinary historical trip onwards, we find a couple of interesting recipe books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of the period. When we get to the 20th century, cook books are in high demand, mostly due to better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Almond Rice Pilaf (Dupree) recipe.
