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
It is quite possible to follow the history of written cooking instructions back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these early records were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the preparation 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 exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius created some scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also describes how the cooks of Roman times used many different spices and herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. During the following few centuries, the upper-class families of Europe tried to serve up the most extravagent banquests, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Almond Rice Pilaf (Dupree) recipe.
