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 trace the history of recipes back into the distant past, in truth as far into history as the ancient Egyptians, and quite possibly further than that. However, these, ancient records were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are a few tablets in Sumerian which describe 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 people feel `blissful`. During Roman times 25BC a man called Apicius assembled a number of scripts which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Closer to modern times, there are two interesting recipe books which date from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that is served today, but rather recipes for the types of food on the tables of the rich people of that time. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cooking, including spices like basil and rosemary. The introduction of these new foods and spices caused a surge in publications on food, the majority of which still exist in private collections. By the arrival of the 1900s, recipe publications were starting to become popular mostly due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Basmati Rice Pilaf recipe.
