4 cup cooked rice
1/2 cup cooked and diced chicken or- tofu
1/2 cup frozen peas and carrots - thawed
1/2 cup thinly sliced celery
1/4 cup chopped green onions
1 egg, beaten
2 tsp low sodium soy sauce
Directions
In a large microwave-safe dish, combine rice, chicken or tofu, peas
and carrots, celery, and green onions. Combine egg and soy sauce;
stir into rice mixture. Cover and microwave on high power for 3
minutes; stir well. Cover and microwave on high for 2 to 4 more
minutes. Makes 6 servings.
Recipe was selected in accordance with American Cancer Society
nutrition guidelines and demonstrated by Campbell High School
teacher, Lorna Lubawski and student, Scott Alcaide.
QUICK AND HEALTHY RECIPES (JANUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 6 servings
Microwave Mixed Rice Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Microwave; Rice; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes far back into the distant past, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these early cook books were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language which recount 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 drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks were skilled in the use of a wide range of spices, including some that we all recognise such as thyme, fennel and dill. Continuing our culinary historical journey, we have two interesting cookery books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is served today, but instead accounts of the types of food on the menues of the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, including spices such as parsley and basil. The introduction of these new foods and spices caused an eruption in cookery books, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the rich families of the West tried to lay on the most exotic meals, and as a result chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down popular recipes of the day. When we get to the twentieth century, cooking publications were increasing in popularity mostly as a result of increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Microwave Mixed Rice recipe.
