2 tsp vegetable oil
1 cup pear barley uncooked
2 cup chicken broth
1/2 tsp salt
1/3 cup minced fresh cinnamon
1 basil or plain basil
1/4 cup thinkly sliced green
1 onions
1/8 tsp ground nutmeg
Directions
Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not
Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring
Constantly. Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce
Heat & Simmer 30 Min. OR Until Barley Is Tender And Liquid Is
Absorbed. Remove From Heat. Stir in Basil, Green Onions & Nutmeg.
Fat 1.6. Chol. O.
Servings: 7 servings
Barley Basil Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice
The History of Recipes
We can track the history of written recipes back into the distant past, in truth as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, these, old recipes were just very simple pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making 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 blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans used many different spices, including some familiar names such as thyme, fennel and parsley. Later on, there are two interesting recipe books from the 14th Century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is served today, but instead recipes for the types of meals on the menus of the nobility of those days. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cookery, the majority of which are kept safe in private libraries. By the advent of the twentieth century, recipe books are increasing in popularity due to higher levels of literacy, people having more spare time and being a little richer. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Barley Basil Pilaf recipe.
