1 1/2 cup brown rice
3 tbsp olive oil
2 each onions, diced
4 each carrots, shredded
1 tbsp sesame seeds
1 salt and pepper, to taste
1 large bunch fresh parsley, chopped
1 tsp dried thyme
2 tsp dried sage
1 tbsp soy sauce (opt'l.)
Directions
Wash the rice well under cold water, then place in a saucepan with
water to cover by 1/4". Bring to a boil over high heat, then turn
the heat down low and cover tightly. Simmer until all water is
absorbed, approximately 1 hour. In a frying pan or wok, heat the oil
and saute the onions until golden brown or even a bit burnt, about 8
minutes. Add the cooked rice to the onions. Stir in the carrots,
sesame seeds, salt and pepper to taste, and the herbs. Stir-fry
lightly for about 5 minutes. Mix in the soy sauce just before
serving, if desired.
Servings: 8 servings
Brown Rice Saute With Parsley & Sage Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into history, in fact as far as pharonic Egypt, and quite possibly further than that. In practice though, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves on a few more years we have a couple of cookery books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the spicy food that we all know today, but instead descriptions of the types of meals on the menus of the nobility of those days. By the arrival of the 1900s, cooking publications were highly popular mostly due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Brown Rice Saute With Parsley & Sage recipe.
