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
We are able to track the history of meal recipes way back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of clay 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 having made people feel blissful and exhilarated. As we move on, there were a couple of books published in the 1300s - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is popular today, but instead descriptions of the types of food enjoyed by the rich and powerful of the period. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most extravagent banquests, and because of this cooks and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes of the day. The arrival of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Curried Rice recipe.
