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
It is possible to read the history of meal recipes back into the distant past, at least as far into history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just very simple pictorial recipes for food preparation.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also recounts how the cooks of Roman times made use of a good variety of spices, including some familiar names like basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy lands, such as coriander, parsley, and rosemary. These new herbs and spices prompted an eruption in recipe publications, many of which are kept safe in private collections. By the advent of the twentieth century, cook books were increasing in popularity mostly as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this Asian Rice Pilaf recipe.
