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
Transcribed cooking instructions as an idea can be found far back into history, in fact as far as the early Egyptians, and possibly even further. Interesting though that maybe, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which were published in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals served to the rich people of those days. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, such as basil and rosemary. The introduction of these new foods and spices created an explosion in recipe publications, the majority of which are now in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording popular recipes of the day. When we get to the 20th century, recipe publications were in high demand, as a result of better eduction, people having more free time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Artichoke Rice With Oregon Hazelnuts recipe.
