1 tbsp plus 2 teaspoons walnut oil
1/4 cup onion, minced
6 whole cloves
1 stick cinnamon (3-inches)
2 cup basmati rice, uncooked
1/2 cup dried lentils
2 cup chicken broth
1/4 cup ; water
1/2 tsp salt
1/4 tsp dried whole thyme
1/4 tsp coarsely ground pepper
2 bay leaves
2 tbsp walnuts, coarsely chopped and toas
2 tbsp currants
Directions
Heat oil in a medium saucepan over medium heat. Add onion, cloves,
and cinnamon; saute for about 2 minutes. Add rice and lentils and
stir well. Add chicken broth, water, salt, thyme, pepper, and bay
leaves; bring to a boil. Cover, reduce heat, and simmer 25 minutes
or until liquid is absorbed and lentils appear tender. Discard whole
spices. Stir in walnuts and currants.
Yield: About 5 servings
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 5 servings
Basmati Rice & Lentil Pilaf Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Rice; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into history, in truth as far back as the early Egyptians, and possibly even further. In practice though, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, something we still use today. This early Roman chef describes how the chefs of Roman times made use of a good variety of herbs and spices, including some that we all recognise such as bay, fennel and dill. Over the succeeding few centuries, the powerful and rich houses tried to offer the most exotic banquets, and as a result chefs and their recipes increased in prestige. However, it was during the 19th century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cook books were starting to become popular due to increased literacy, more spare time and a general increase in wealth. The TV revolution gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Basmati Rice & Lentil Pilaf recipe.
