1 box spanish quick brown rice
1/2 cup lentils
2 cup water
2 cup grated cheese
16 oz enchilada sauce
15 corn tortillas, moistened
Directions
Prepare contents of box according to package directions. Cook lentils
in the 2 cups of water and drain off excess water. (Note: lentils and
rice will cook in the same amount of time). Mix the rice and lentils
and place 2 tablespoons full in each tortilla and roll. Place in a 9
x 13 pan and cover with enchilada sauce. Sprinkle with cheese and
place in oven for 20 minutes at 300 F.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias
Servings: 15 enchiladas
Lentils & Spanish Rice Enchiladas Recipe brought to you by Recipe Ideas
Categories: Bean; Enchilada; Mexican; Rice; Spanish
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into distant history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, these, early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving our culinary historical trip onwards, there are a couple of books which date from the fourteenth century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is served today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of that period. Over the following few centuries, the wealthy families of Europe strove to lay on the most exotic banquets, and consequentially the best chefs and their recipes were greatly in demand. However, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications are starting to become popular mostly due to better eduction, people having increased spare time and having more money. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Lentils & Spanish Rice Enchiladas recipe.
