1 1/3 cup Bulgur
1 1/3 cup Boiling water
4 tbsp Golden or dark raisins, might try 1/2 n 1/2
1/4 tsp Salt
1/4 tsp Ground cumin
Directions
Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm. This was a serving for 4, but
change it becauce I wanted to frezze some, but instead the
grandchildren came and stayed for supper.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO:
0mg; CAR: 20g; PRO: 3g; SOD: 57mg; FAT: 0g;
Source: Light & Easy Diabetes Cuinise by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 8 servings
Raisin Bulgar Pilif Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Side Dishes; Fruits
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, at least as far into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these ancient records were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of ancient tablets in Sumerian which show 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 those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he informs us how the ancient chefs made use of many different herbs, including some familiar names like basil, fennel and asafoetida. During the following few centuries, the upper classes competed to offer the most exotic banquets, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery books are in great demand, due to more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Raisin Bulgar Pilif recipe.
