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 trace the history of `recipes` back into ancient history, at least as far as the early Egyptians, and possibly even further than that. Having said that, in the main part, these old cookbooks were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians are some ancient tablets in ancient Sumerian 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. As we move into Roman times 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, something we still use today. This early Roman chef describes how the Roman cooks used many different aromatic flavors, including some that we all recognise like basil, fennel and dill. During the next few centuries, the rich families of Europe strove to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe books were greatly in demand as a result of increased literacy, people having increased leisure time and having more money. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cranberry Rice Stuffing recipe.
