SALAD
2 jars (6 oz) marinated
1 artichoke bottoms
1 bottle (4 oz) stuffed
1 green olives
5 green onions
1/2 green pepper, sliced
1 package rice pilaf mix or
1 chicken rice mix
DRESSING
1/3 cup mayonnaise
1/2 tsp curry powder
2 jars marinade from
1 artichoke bottoms
Directions
Cook rice according to package directions; let cool. Drain artichoke
bottoms, reserving liquid. Drain olives; discard their liquid. Chop
artichoke bottoms, olives, onions, and pepper. Add to cooled rice and
mix.
Make the dressing by combining marinade from artichokes with other
dressing ingredients. Toss with rice salad. Refrigerate 1 hour.
Serve when ready.
Servings: 4 servings
Artichoke Rice Salad With Dressing Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these early cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of stone tablets in Sumerian which recount 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 wonderful. As we move into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, something we still use today. Additionally, he describes how the ancient Romans made use of many herbs and spices, including a few you will know such as bay, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new foods and tastes was responsible for a surge in cookery books, most of which are kept safe in private cookery archives. During the next few centuries, the rich and powerful families of the West competed to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. However, it was during the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books were in great demand, as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Artichoke Rice Salad With Dressing recipe.
