12 oz marinated artichoke hearts
1 cup roasted & chopped hazelnuts (oregon, hazelnuts)
2 cup minute rice
2 cup water
2 chicken bouillon cubes
2 oz chopped pimentos, drained
1/4 cup grated parmesan cheese
1 chopped parsley
Directions
Yield: 4 to 6 servings.
Drain artichoke marinade into cup and add enough water to equal 2
cups. Add bouillon cubes and bring to a boil. Add rice and cover.
Remove from heat and let stand 5 minutes. Stir in 1 jar of the
artichokes, pimentos and cheese. Spoon into serving dish, top with
remaining artichokes and hazelnuts. Sprinkle with parsley.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 4 servings
Artichoke Rice With Oregon Hazelnuts Recipe brought to you by Recipe Ideas
Categories: Nut; Rice; Vegetable
The History of Recipes
We can track the history of `recipes` back into distant history, at least as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, there are a couple of interesting books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food on the menues of the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the East, including coriander, basil and rosemary. These new culinary innovations prompted a surge in cookery books, many of which are now in academic collections. For the decades that followed, the rich and powerful families of the West competed to serve the most extravagent meals, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and recording the recipes that were being prepared for the better households. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Artichoke Rice With Oregon Hazelnuts recipe.
