1 cup Onions, chopped
3 cl Garlic
2 Tomatoes, chopped
1 lb Beans, canned
4 cup Water
2 cup Quick brown rice, quinoa, or couscous
Directions
Saute onions and garlic in olive oil until tender. Add tomatoes,
beans, water and grain. Season with herbs and spices of your choice.
Cook until the grain is tender. Serve with tossed salad.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE (I would cut back on the beans to make it count as 1
starch/bread) (I also would use a combintion of couscous & quinoa and
even add any free
vegetables. This would be great to make ahead and take to work in
the summer time.)
From Vegetarian Times Typed by Lisa Greenwood
Servings: 4 servings
Fast Pilaf Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Beans; Vegetarian; Rice
The History of Recipes
It is quite possible to track the history of recipes far back into history, in truth as far back as early Egypt, and maybe further still. Interesting though that is, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Closer to modern times, we find two interesting recipe books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is served today, but instead recipes for the types of meals served to the upper classes. By the time we get to the twentieth century, cook books were starting to become popular mostly as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Fast Pilaf recipe.
