3/4 can brown rice, uncooked
1/2 cup dried lentils, rinsed
1/2 cup chopped onions
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup snipped fresh parsley
1 tsp italian seasoning
1 garlic clove, minced
1 bay leaf
2 1/2 cup [stock]
14 1/2 oz canned tomatoes, peeled, cut
1 tbsp cider vinegar
Directions
An easy-to-make entree that uses only one pan. Combine all
ingredients in Dutch oven or large saucepan; bring to a boil. Reduce
heat and simmer, uncovered, stirring occasionally, for 55 minutes to
1 hour, or until rice is tender. Remove and discard bay leaf.
Nutrition (per serving): 272 calories, Total Fat 2 g (8% of
calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 4 servings
Brown Rice & Lentil Stew (Vegan) Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Rice; Soup; Stew
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the far past, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these early cook books were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into Roman times around 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times used many herbs and spices, including some familiar names for example thyme, rue and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new foods and spices caused a surge in cookery books, some of which still exist in private cookery archives. During the following few centuries, the rich families of the West competed to serve up the most exotic banquets, and because of this the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes of the day. The revolution that is television brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Brown Rice & Lentil Stew (Vegan) recipe.
