1 box near east curry rice
1 box frozen spinach
1 can black beans
1 can diced tomatoes (slightly
1 drained)
Directions
I might have posted this before, but one of my favorite brain-dead
foods (outside of spaghetti), is to take one box of Near-East Curry
Rice and cook according to directions, without the added fat. While
that is cooking, microwave 1 frozen block of spinach (for some reason
fresh spinach doesn't taste as good to me in this recipe -- and takes
longer unless already de-stemmed and washed). When that is done,
drain and set aside. Nuke 1 can of black beans, drained and rinsed,
and 1 can of diced tomatoes (minus some of the juice), mixed together
(generally for about 3 minutes).
When rice is done, mix spinach, rice, beans and tomatoes (generally
in a large bowl). Snarf. Not only does it taste good, but it's
really colorful with the yellow rice, black beans, red tomatoes and
green spinach. Very satisfying. Even my almost-3-yr-old loves it.
Approximate total time: 25-30 minutes (time to cook rice)
Source: apparent original
Posted by mvklj@mvgpl.att.com (Karen L J Carr +1 508 960 6346) to the
Fatfree Digest [Volume 16 Issue 5] Mar. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 2 servings
Brain-Dead Food: Curry Rice & Spinach Recipe brought to you by Recipe Ideas
Categories: Rice; Spinach; Vegetable
The History of Recipes
We are able to trace the history of written recipes back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these ancient cookbooks were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move on, there are two recipe books published in the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of meals on the tables of the upper classes of the time. During the next few centuries, the wealthy families of the West competed to offer the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, cooking books were in great demand, as a result of better eduction, more spare time and having more money to spend. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Brain Dead Food_ Curry Rice & Spinach recipe.
