1/3 each brown rice
1/3 each barley
1/3 each millet
Directions
I was bored with rice, so I mixed 1/3 brown rice, 1/3 barley, and 1/3
millet. Rinsed well, then put it in the microwave for ten minutes on
high, and let it stand for a few hours. (I just put it in a big
plastic bowl, and I didn't measure the water.) It was yummy
underneath chili, beans, and spaghetti sauce. (3 different meals.)
Source: apparent original
Posted by "Aliza R. Panitz"
Digest [Volume 15 Issue 18] Feb. 18, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Microwave Grains Recipe brought to you by Recipe Ideas
Categories: Microwave
The History of Recipes
It is possible to trace the history of `recipes` way back into antiquity, at least as far back into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which recount 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 those who drank it feel wonderful. Later, there were a couple of interesting books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new herbs and spices created an outbreak in manuscripts on cookery, the majority of which are kept safe in academic collections. During the next few hundred years, the rich families of Europe competed to lay on the most exotic banquets, and consequentially cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes common in their social group. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Microwave Grains recipe.
