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
Transcribed cooking instructions as a concept can be tracked way back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these old cookbooks were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian 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 making anyone who drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius also describes how the cooks of Roman times made use of a wide range of spices, including some that we all recognise such as bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, such as parsley and basil. These new foods and spices created an outbreak in recipe manuscripts, most of which still exist in private collections. Over the succeeding few centuries, the upper-class families of Europe tried to offer the most extravagent banquests, and consequentially cooks and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Cheese And Rice Casserole recipe.
