1 tbsp olive oil
1 large clove garlic, finely chopped
1/2 cup chopped shallots
2 tsp curry powder
3/4 cup uncooked brown rice
1/2 cup uncooked lentils
2 cup water
1/2 tsp salt
6 walnut halves, chopped
1/4 cup chopped chives
1 pepper to taste
4 cup steamed vegetables, such as
1 broccoli, carrot sticks,
1 green beans and sliced leeks
Directions
1. In large heavy saucepan heat olive oil and saute
garlic and shallots. Do not allow to brown. Stir
in curry powder and saute 2 minutes.
2. Add rice and lentils. Saute 3 minutes. Add water
and salt.
3. Bring to boil. Cover and reduce heat.
4. Simmer over low heat 40 minutes.
5. Remove from heat and let sit 15 minutes without
removing lid.
6. Stir in walnuts and chives.
7. Season to taste with pepper.
8. Place Lentil Rice Pilaf in middle of heated
serving platter and arrange vegetables around it.
VARIATION: Use the Lentil Rice Pilaf as a filling to stuff
vegetables, such as green peppers, small winter squash, large
zucchini etc. Precook vegetables before stuffing, then bake at 350
degrees F. until heated through.
DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 2 Vegetable
1 Fat
SOURCE: Richard Simmons Deal-A-Meal Golden Edition Cookbook
Enjoy!
Servings: 4 servings
Lentil Rice Pilaf Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Rice; Vegetable
The History of Recipes
We are able to trace the history of meal recipes back into history, at least as far into history as early Egypt, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of stone 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 `wonderful`. As we move into Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the chefs of Roman times used a good variety of spices, including a few that are still present in modern kitchens such as thyme, fennel and parsley. As we move on, there are some recipe books which appeared in the 1300s : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals prepared for the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes led to a surge in manuscripts on cookery, some of which are now in private cookery archives. During the next few centuries, the wealthy families of Wesstern Europe competed to offer the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. However, it was during the 1800s that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording popular recipes of the day. By the advent of the 20th century, recipe publications are in great demand, mostly as a result of higher levels of literacy, leisure time and having more money to spend. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Lentil Rice Pilaf recipe.
