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
Experts have traced the existance of recipes way back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these early cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius compiled a few documents detailing recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef informs us how the chefs of Roman times used a wide range of herbs and spices, including a few you will know for example thyme, fennel and asafoetida. Closer to modern times, there are a couple of cookery books published in the 14th Century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals on the tables of the rich people of the period. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused a surge in manuscripts on food, most of which are kept safe in private collections. By the time we get to the twentieth century, cooking books were highly popular as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Microwave Grains recipe.
