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
Transcribed cooking instructions as a concept can be traced way back into history, at least as far into history as the early Egyptians, and potentially, even further back. In practice though, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the preparation 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 blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the early Romans made use of many herbs, including a few that will be familiar to modern cooks like thyme, rue and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in recipe publications, many of which are now in private collections. Over the succeeding few centuries, the wealthy families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were greatly in demand as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Baked Rice Pilaf With Parmesan Cheese recipe.
