2 14-oz cans chicken broth,
1 fat skimmed from top
1/2 cup water
2 cup uncooked white long-grain
1 rice
1 tbsp sesame oil
2 tsp soy sauce
1/2 tsp powdered ginger
1/2 cup frozen peas
Directions
1. In a large pan, combine the broth and water; add the rice and
bring to a boil. Continue boiling until the level of the liquid just
covers the rice. Turn the heat to low, cover and cook 15 minutes. 2.
While the rice is cooking, combine the sesame oil, soy sauce and
ginger. Stir into the cooked rice with the peas. 3. Serve half of the
recipe hot for a side-dish. Store the remaining in the refrigerator
to use as a base for rice salad.
Servings: 4 cups
Asian Rice Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice; Vegetable
The History of Recipes
Historians have tracked the existence of recipes far back into distant history, certainly as far back as the Egyptians, and possibly even further. Having said that, generally, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to food historians are a few stone tablets in the Sumerian language 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 blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example thyme, rue and parsley. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books from the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is served today, but rather descriptions of the types of food served to the rich people of those days. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as coriander, basil and rosemary. The introduction of these new foods and spices caused an increase in books on cookery, some of which still exist in academic collections. Over the next few centuries, the powerful and rich competed with each other to lay on the best banquets, and as a result cooks and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cookbooks are in high demand, due to increased literacy, more free time and having more money to spend. The introduction of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Asian Rice Pilaf recipe.
