2 cup Chicken Broth
1 cup Brown Basmati rice, well rinsed
2 tsp Virgin olive oil
1 small Onion, chopped
1 tsp To 1 1/2 curry powder
1 tbsp Raisins
1/2 cup Green peas, thawed if frozen
6 Hazelnuts, chopped
Directions
In mediun-size saucepan, bring broth and rice to a boil. Cover and
simmer 40 minutes until water is absorbed and rice is tender. Drain,
if necessary. Meanwhile, heat oil in a nonstick skillet and saute
onion softened. Stir in curry powder. Add onion, raisins and peas to
rice and heat through. Granish with nuts. Makes 2 1/2 to 3 cups or 6
servings. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES +
1/2 FAT EXCHANGE CAL: 128; CHO: 0mg; CAR: 23g; PRO: 3g; SOD: 13g;
FAT: 3g
Source: Lighty and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Curried Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Side Dishes; Vegetarian; Curries
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into history, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these old recipes were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language 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 anyone who tried it feel wonderful and blissful. During the time of the Romans a man called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Additionally, he informs us how the Roman cooks used a good variety of spices and herbs, including a few you will know such as thyme, rue and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to a torrent in publications on food, most of which are kept safe in private collections. Over the next few hundred years, the wealthy families of the West competed to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cooking books were highly popular as a result of better eduction, people having increased leisure time and being a little richer. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Curried Rice recipe.
