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
We are able to read the history of meal recipes back into history, at least as far back into history as early Egypt, and maybe further still. In practice though, generally, these ancient cookbooks were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move on, there are a couple of interesting books which appeared in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is served today, but instead accounts of the types of meals on the menus of the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from middle-east cuisine, including parsley and basil. These new culinary innovations led to an eruption in publications on food, the majority of which are now in private cookery archives. During the next few centuries, the wealthy families of the West competed with each other to offer the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Armenian Rice recipe.
