16 oz california fruit cocktail
1 cup brown rice
1 tomato, diced
1 cup sliced celery
1/2 cup sliced green onions
2 tbsp red wine vinegar
1 tbsp vegetable oil
1 tbsp dijon mustard
1/2 tsp tarragon
1/8 tsp garlic powder
Directions
Drain fruit cocktail, reserving 1/4 cup liquid; save remainder for
other uses. Cook rice according to package directions; chill
thoroughly. Toss rice with fruit cocktail, tomato, celery and green
onions. Combine reserved fruit cocktail liquid with vinegar, oil,
mustard, tarragon and garlic powder. Stir into rice mixture; chill
for flavors to blend.
Nutrition (per serving): 199 calories Total Fat 4 g (16% of
calories) Source: The Canned Fruit Promotion Service
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 6 servings
California Brown Rice Salad (Vegan) Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
Food historians have proved the existance of recipes back into antiquity, certainly as far back into history as the Egyptians, and possibly even further than that. However, in the main part, these ancient records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language which show the baking 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 wonderful and blissful. During the time of the Roman Empire a man called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavours, including some familiar names like bay, rue and asafoetida. As our culinary historical trip moves on a few more years there are a couple of recipe books from the 14th Century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new herbs and spices caused a surge in recipe books, some of which are now in academic collections. Over the following few hundred years, the wealthy families of the West competed to serve up the best banquets, and as a consequence, cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking books were highly popular due to more people being able to read, people having more spare time and a general increase in wealth. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this California Brown Rice Salad (Vegan) recipe.
