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
Written cooking instructions as an idea can be observed back into the far past, certainly as far back as the early Egyptians, and maybe further still. Interesting though that is, these, early records were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics are some stone tablets in ancient Sumerian which recount the making 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 and exhilarated. Much later, in Roman times a man called Apicius assembled a number of documents which described recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius recounts how the Romans used a wide range of herbs and spices, including many that are still in use today such as bay, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes prompted an increase in publications on food, many of which are now in private collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and because of this the best cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day. When we get to the twentieth century, recipe books are starting to become popular due to higher levels of literacy, people having increased free time and having more disposable income. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Brown Rice With Garlic & Cashews recipe.
