1 tbsp Virgin olive oil
1 small Onion, chopped
3/4 cup Brown basmati rice, soaked 2 hours
1/4 cup Dry white wine
1/4 tsp Dried leaf thyme, crushed
1/8 tsp Pepper
2 cup Chicken broth Or
Vegetable stock
1/2 cup Dice red bell pepper
2 tbsp Grated Parmesan cheese
Directions
In a medium-size non-stick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Confetti Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Side Dishes; Cheese
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into ancient history, at least as far into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount 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 those who drank it feel `wonderful`. During Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius tells us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including some familiar names for example thyme, rue and dill. As our culinary historical trip moves on a few more years we have some interesting books which were published in the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, basil and rosemary. These new foods and spices caused an outbreak in cookery books, most of which are now in private libraries. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Confetti Rice recipe.
