2 1/2 cup Brown Rice, cooked
3 Green Onions (scallions),
Chopped
1 cup Lowfat Cottage Cheese -or-
Hoop Cheese
1 tsp Dried Dill
1/4 cup Parmesan Cheese, grated
1/2 cup Lowfat Milk
Directions
Combine all the ingredients in a mixing bowl. Pour into a lightly
oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes.
Serves 4
One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4
Sodium: 682 Potassium: 203 Cholesterol: 10
Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk
Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 4 sweet ones
Cheese And Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Rice; Casseroles; Cheese
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into the far past, at least as far into history as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these early records were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts which described recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. He also informs us how the ancient cooks were skilled in the use of a good variety of spices and herbs, including a few you will know such as basil, fennel and asafoetida. Later on, there were two interesting cookery books dating from the fourteenth century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals on the menues of the rich and powerful of the time. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new tastes created an outbreak in recipe publications, most of which are kept safe in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to lay on the most exotic banquets, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cookery books were increasing in popularity mostly due to better eduction, people having increased spare time and having more money. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cheese And Rice Casserole recipe.
