1/3 cup vegetable oil
2 cup uncooked brown rice
3 cup vegetable stock or water - (2 to 3, cups)
3/4 cup french dressing (of choice)
2/3 cup sliced water chestnuts
1/2 cup thinly sliced red pepper - (sweet)
1/4 cup minced onion
1/4 tsp garlic powder (optional)
1/8 tsp italian seasoning (optional)
3/4 lb snow peas - tips & strings removed
1/2 lb fresh mushrooms - thinly sliced
Directions
In a heavy casserole, heat the oil over moderate heat. Add the rice
and saute for about 5 minutes or until the rice begins to darken;
stir often. Stir in the vegetable stock, cover the pan and reduce the
heat to low. Simmer until the liquid is absorbed about 1 hour. When
the rice is cooked, toss it while still warm with 1/4 cup french
dressing. Let rice mixture cool. Add the water chestnuts, red
pepper, onion, mushrooms and desired seasonings to the rice, then add
another 1/4 cup of dressing and toss. Chill 1 hour. Meanwhile, cover
the snow peas with boiling water. Let them stand 1 minute, then
drain. Rinse with cold water and pat dry. Cut the snow peas into 1"
pieces and toss them with 1/4 cup dressing with rice mixture.
Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Servings: 1 recipe
Brown Rice Salad Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
We are able to trace the history of written recipes back into history, in fact as far back as early Egypt, and possibly even further. Interesting though that is, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and parsley. As we move on, there are some interesting books which appeared in the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that appears on menues today, but rather recipes for the types of food prepared for the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and tastes led to an eruption in manuscripts on food, some of which still exist in private libraries. During the next few centuries, the wealthy families of the West strove to offer the most extravagent meals, and as a result chefs and their recipes were much in demand. However, it was during the 19th century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. By the advent of the 20th century, cooking books were greatly in demand mostly as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Brown Rice Salad recipe.
