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
Transcribed cooking instructions as a concept can be traced far back into history, at least as far into history as the Egyptians, and possibly even further than that. In practice though, these, ancient cook books were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of stone 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 anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient chefs used many different spices, including some familiar names for example bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new culinary innovations caused a surge in recipe publications, some of which are kept safe in private collections. During the following few hundred years, the upper-class families of Europe strove to serve up the best banquets, and as a result the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cooking books are greatly in demand due to increased literacy, people having increased spare time and disposable income. The arrival of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Fast Pilaf recipe.
