1/4 cup Brown rice, uncooked
3/4 cup Water
1 tbsp Vegetable oil
1 1/2 cup Mushrooms, (1 1/2 lb) sliced
1/4 cup Onion, chopped
1 cup Fresh or frozen cranberries
1/4 tsp Dried thyme
1/4 tsp Dried basil
Directions
Cook the rice in the water until tender, about 1 hour. Saute the
remaining ingredients in a skillet until the celery and onion are
tender. Add the rice and stir to blend. Use as a stuffing in one
small chicken.
1/4 recipe - 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11
grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 4 servings
Cranberry-Rice Stuffing Recipe brought to you by Recipe Ideas
Categories: Diabetic; Dressings; Rice; Fruits
The History of Recipes
We are able to follow the history of written recipes way back into history, at least as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are some tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also informs us how the cooks of his times made use of a good variety of aromatic flavors, including a few you will know for example basil, rue and parsley. During the following few hundred years, the rich and powerful families of Europe competed with each other to offer the most exotic banquets, and consequentially cooks and their recipe collections were greatly in demand. However, it was during the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 1900s, cookery publications are in great demand, mostly due to better eduction, more free time and having more money. The arrival of television brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cranberry Rice Stuffing recipe.
