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
We can read the history of written recipes way back into the distant past, certainly as far into history as ancient Egypt, and maybe even further. However, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts are a few tablets in 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 making anyone who tried it feel wonderful. As we move into Roman times 25BC a roman called Apicius created some documents describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, rue and dill. As we move on, we find a couple of interesting books which appeared in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that is served today, but rather accounts of the types of food prepared by the chefs of the rich people of those days. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as basil and rosemary. The introduction of these new foods and spices led to an eruption in publications on food, most of which are kept safe in academic collections. When we get to the 1900s, cookbooks were highly popular mostly as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Brown Rice & Wheat Berries (Vegan) recipe.
