2 tbsp vegetable oil
3 cup broccoli florets
1/3 cup pine nuts
1 tbsp butter
2 cloves garlic -- peeled
2 tbsp long-grain white rice -- see
1 note
6 tbsp chicken stock -- or more
2 tomatoes -- firm cored,see
1 note
3 tbsp raisins
1 cup artichoke hearts -- drained
1 and halved
1/2 tsp salt
1 freshly ground black pepper
1/8 tsp ground chili peppers
1 or cayenne pepper
Directions
Note on rice: select a converted or par-cooked rice that will cook in
about 10 minutes. Note on tomato: this recipe needs ripe and firm
tomatoes (like restaurant waxed); or you could french fry cut the
tomato by hand. Heat oil in skillet and saute broccoli florets and
nuts for 1 minute, stirring constantly to prevent nuts from burning.
Use slotted spoon to remove broccoli and nuts; reserve. Add butter to
the skillet. Using metal blade of food processor, drop garlic through
the feed tube with motor running and mince. Add garlic and rice to
butter in skillet and saute about 2 minutes until rice is golden;
stir in stock and simmer about 10 minutes unto rice is tender. Add
more stock if needed to cook rice. Remove skillet from heat. While
rice cooks, process the tomatoes into strips with french fry disk.
Drain off excess liquid and add the tomatoes, broccoli, nuts, raisins
and artichoke hearts to skillet,tossing over medium heat just until
the vegetables are heated through. Season to taste with salt, pepper
and cayenne pepper. Serve immediately. Makes 6 servings.
Variation: Substitute slivered almonds. Omit the artichokes.
Recipe By : Kent Barrett of Vieux Carre Specialties in Redlands CA
From: owner-Mm-Recipes@idiscover.Net O
Servings: 6 servings
Broccoli Saute With Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced back into antiquity, at least as far into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts is a series of tablets in ancient Sumerian describing 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 drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans used a wide range of spices and herbs, including some familiar names like bay, fennel and parsley. As our culinary historical trip moves to more modern times there are some recipe books from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the spicy food that is popular today, but rather accounts of the types of meals enjoyed by the rich and powerful of the period. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new foods and spices caused an increase in books on cooking, many of which are now in private cookery archives. Over the following few centuries, the powerful families of Europe competed to offer the best banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, cooking books were in great demand, due to more people being able to read, people having increased spare time and disposable income. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Broccoli Saute With Pine Nuts recipe.
