2 tsp margarine
1 onion, chopped
1 cup bulgur or cracked wheat
1/4 cup raisins
1/4 cup dried apricots, diced
2 cup boiling chicken stock
1/4 cup parsley, fresh chopped (opt)
1 salt & freshly ground pepper
Directions
In nonstick skillet, melt margarine over medium heat. Cook onion,
stirring until softened. Stir in bulgur and cook, stirring for 1
minute.
Stir in raisins, apricot and stock; cover and simmer over low heat
for 15 min or until liquid is absorbed. Stir in parsley, season to
taste.
4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g
protein, 44 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by
Elizabeth Rodier June 93
Servings: 4 servings
Bulgur Pilaf With Apricots & Raisins Recipe brought to you by Recipe Ideas
Categories: Casserole; Fruit; Rice
The History of Recipes
Academics have proved the existance of recipes way back into history, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, these, old records were just very simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to experts is a series of tablets in ancient Sumerian 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 having made drinkers feel blissful and exhilarated. During Roman times 25BC a man called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans made use of a wide range of aromatic flavours, including some that we all recognise such as basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like parsley and basil. These new spices and herbs caused a torrent in publications on food, the majority of which are now in private collections. By the arrival of the 1900s, recipe books were in high demand, due to more people being able to read, people having increased free time and disposable income. Like it or not, the introduction of television brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Bulgur Pilaf With Apricots & Raisins recipe.
