4 tbsp butter
1 cup rice, uncooked
2 oz egg noodles, small
2 cup chicken stock
1 basil (optional)
Directions
Melt butter in large saucepan, add egg noodles and cook until
browned. Add rice, stir to coat with butter. Cook on medium-high heat
for 1 minute. Add chicken stock and optional basil, and stir to mix.
Reduce heat, cover and cook for 25-30 minutes until rice is done.
Remove from heat and let stand, covered, for 5 minutes before serving.
NOTES:
* Rice with noodles in chicken broth. Yield: Serves 2-3.
: Difficulty: very easy.
: Time: 5 minutes preparation, 30 minutes cooking.
: Precision: Approximate measurement OK.
: Andrew L. Duane
: Compugraphic Corp., Wilmington, Mass., USA
: {ima,ism780c,ulowell}!cg-atla!duane
: Copyright (C) 1986 USENET Community Trust
Servings: 2 servings
Armenian Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes way back into the distant past, in truth as far as the ancient Egyptians, and maybe even further. Interesting though that is, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to historians is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During Roman times around 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. This early Roman chef recounts how the ancient cooks were skilled in the use of many herbs, including many that are still in use today like thyme, mint and dill. As our culinary historical trip moves on a few more years there are two interesting cookery books which date from the 1300s - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich and powerful. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas caused an eruption in manuscripts on cooking, most of which are kept safe in private cookery archives. By the arrival of the 20th century, recipe books are increasing in popularity mostly due to better eduction, leisure time and having more money. |
We hope you enjoy this Armenian Rice recipe.
