1/4 stick no lard/non-dairy
1 margarine
1 tsp black pepper
1/4 tsp asafoetida spice (also
1 called hing)
1 try an indian food market or
1 health store
3 cup washed and drained basmati
1 rice
5 1/2 cup water
2 cinnamon sticks
1 cup peas
1 cup raisins
6 cardamom pods
2 tbsp salt
Directions
Place the margarine in a pot over med heat. When melted, add the
pepper and asafoetida
Add the rice and fry for several minutes, turning the mixture
constantly.
In a separate pot, boil the water. Add the cinnamon, peas, raisins,
cardamon pods and salt. When the water boils, add the rice. Boil for
2 mon, then cover and turn on low heat for 5-8 min
Uncover and let stand for 3 min. Fluff and serve.
Date: 12/9/94 WVUD44B Lorraine Robinson
From the recipe files of Sue Smith, TXFT40A@prodigy.com, S.Smith34.
1.80á
Servings: 1 servings
Basmati Rice Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice; Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into ancient history, in fact as far as the Egypt of the Pharoahs, and maybe further still. However, generally, these early records were just primitive hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a collection of tablets in Sumerian describing 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 anyone who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius describes how the early Romans made use of many different herbs, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 1900s, recipe publications are in high demand, as a result of increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Basmati Rice Pilaf recipe.
