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
Transcribed cooking instructions as an idea can be tracked far back into distant history, in fact as far back into history as the Egyptians, and possibly even further than that. However, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times made use of many different spices and herbs, including a few you will know for example thyme, mint and parsley. As our culinary historical trip moves to more modern times we find a couple of cookery books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is popular today, but rather accounts of the types of food on the menues of the upper classes of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new tastes caused an outbreak in recipe books, many of which are now in private cookery archives. Over the next few centuries, the powerful and rich houses competed to serve the most exotic meals, and consequentially the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes of the day. By the arrival of the twentieth century, cook books were highly popular mostly due to better eduction, people having increased spare time and a general increase in wealth. The introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Brown Rice & Wheat Berries (Vegan) recipe.
