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
Written cooking instructions as an idea can be observed far back into antiquity, in fact as far back into recorded history as early Egypt, and maybe further still. Having said that, these, ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some ancient tablets in Sumerian 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 having made people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the early Romans used many different herbs, including a few that will be familiar to modern cooks such as bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including parsley and basil. These new culinary innovations led to an explosion in recipe publications, many of which are now in academic collections. Over the succeeding few hundred years, the powerful and wealthy houses strove to serve the most extravagent meals, and because of this the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing popular recipes of the day. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Microwave Mixed Rice recipe.
