1 cup long-grain white rice --
1 uncooked
4 tbsp butter
2 cloves garlic -- minced
2 cup broth -- chicken or beef
1/2 tsp salt
1/4 cup fresh parmesan cheese --
1 grated
Directions
Saute the garlic and rice in the butter until golden. Pour into a
casserole dish, add broth and salt. Cover and bake at 350 degrees for
25 minutes (or until the liquid is absorbed.) Add cheese and stir
until cheese mixed in and rice is fluffy.
Recipe By : Will and Lois Copping: The Country Innkeepers Bookbook
Servings: 4 servings
Baked Rice Pilaf With Parmesan Cheese Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Rice; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes back into distant history, at least as far back as ancient Egypt, and maybe even further. In practice though, these, ancient records were just simple hieroglyphic or cunieform recipes for preparing meals.
During Roman times 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main meal and afters, a very modern way of dining. Additionally, he recounts how the ancient Romans made use of a good variety of spices, including some familiar names like thyme, fennel and parsley. During the succeeding few centuries, the wealthy families of Europe competed to serve up the most exotic meals, and as a consequence, chefs and their recipes increased in prestige. However, it was during the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes to help cooks of their time. By the arrival of the 1900s, recipe books were in great demand, mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Baked Rice Pilaf With Parmesan Cheese recipe.
