2 cup leftover asian rice pilaf
2 cloves garlic, minced (or
1 1 teaspoon bottled)
1/2 cup sliced water chestnuts,
1 coarsely chopped
1/4 cup thin carrot slices
1/4 cup thin celery slices
1 tbsp roasted peanuts, coarsely
1 chopped
3 tbsp oil (preferably peanut)
1 to 3 tablespoons rice or red
1 wine vinegar
1/2 tsp sugar
1 optional:
3 green onions (white and
1 green tops), sliced
Directions
1. Fluff leftover rice pilaf with a fork. Add garlic, water
chestnuts, carrots, celery, green onions and peanuts. 2. Combine oil,
vinegar and sugar in a small jar, cover and shake to combine. Pour
over the salad and serve at once.
Servings: 6 servings
Asian Rice Salad Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
Academics have traced the existence of recipes back into ancient history, certainly as far as the early Egyptians, and possibly even further. In practice though, generally, these early records were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which show the baking 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 wonderful. As we move into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and desserts, something we still use today. He also tells us how the Roman cooks used many aromatic flavours, including some familiar names for example bay, rue and asafoetida. As we move on, we have a couple of cookery books dating from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and spices created an eruption in recipe books, most of which are now in academic collections. By the advent of the 20th century, cooking publications were highly popular due to more people being able to read, people having more spare time and being a little richer. The revolution that is television brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Asian Rice Salad recipe.
