4 tbsp peanut oil
2 cup short-grain brown rice
4 1/2 cup water
1 salt
2 each garlic clove, slivered - lengthwise
1 cup broken unsalted cashews
Directions
1. Heat 1 1/2 tbs oil in a large saucepan over medium-high heat. Add
the rice and saute, stirring, about 2 min. Add the water and 2 tsp
salt, and heat to boiling, stirring well. Cook, covered, over
medium-low heat until the water is absorbed and the rice is tender,
about 45 min.
2. Just before the rice is cooked heat the remaining 2 1/2 tbs oil in
a small heavy skillet over low heat. Add the garlic and saute gently
until golden, about 3 min. Stir in the cashews and cook 1-2 min more.
Sprinkle with a pinch of salt.
3. Pour the cashew, garlic, and oil mixture over the cooked rice.
Toss with a fork and spoon into a serving dish.
"Rice: The Amazing Grain" by Marie Simmons
Servings: 6 servings
Brown Rice With Garlic & Cashews Recipe brought to you by Recipe Ideas
Categories: Nut; Rice; Vegetable
The History of Recipes
Academics have tracked the existence of recipes far back into ancient history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he tells us how the Roman chefs used a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. Over the next few centuries, the upper classes competed with each other to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery books are in great demand, mostly due to more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Brown Rice With Garlic & Cashews recipe.
