2 1/4 cup water
1/3 cup wheat berries
1/3 cup brown rice
1 tbsp saute fluid (pick your a
1 compatible favoriet)
1/4 cup chopped scallion
1/4 tsp salt
1/8 tsp pepper
Directions
In 2qt pan, boil water. Add berries, return to boil. Reduce heat,
simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes
longer. 5 minutes before rice is finished, saute scallion until
softened. Combi ne with rice and wheat mixture, along with spices.
Note: The original recipe called for 2 Tbs. pignoli (pine nuts),
tosted in 1 Tbs butter, before adding the scallions. I simply
eliminated them. I'll run both combinations through my recipe
program, and re-post if it can be done <= 10% cff. The original
recipe's 'Health Tip' suggested omitting salt, substituting unsalted
margarine, and/or eliminating the nuts.
Posted by "Rob Ryerson"
Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The
Complete Whole Grain Cookbook' by Carol Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Brown Rice & Wheat Berries (Vegan) Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
Academics have traced the existance of recipes way back into history, in truth as far into history as early Egypt, and quite possibly further than that. Having said that, mostly, these ancient records were just very basic pictorial recipes for meal preparation.
During Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans made use of many different herbs, including a few that will be familiar to modern chefs for example bay, mint and dill. During the succeeding few hundred years, the rich and powerful families of Europe tried to serve up the most extravagent meals, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes common in their social group. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Brown Rice & Wheat Berries (Vegan) recipe.
