2 cup sliced fresh mushrooms
1/2 cup finely chopped green onions - inclu, ding tops
1 tbsp vegetable oil
3 cup cooked brown rice - cooked in beef, broth
Directions
Cook mushrooms and onions in oil until tender. Add rice. Toss
lightly. Heat thoroughly.
Each serving provides: * 119 calories * 2.7 g. protein * 2.7 g. fat *
20.8 g. carbohydrate * 292 mg. sodium * 0 mg. cholesterol
Source: Brown Rice Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
Servings: 6 servings
Brown Rice Royal Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
We are able to trace the history of written recipes far back into the distant past, in fact as far back as early Egypt, and potentially, even further back. However, sadly, these early cook books were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of clay tablets in Sumerian which show 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 blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times were skilled in the use of a wide range of spices, including some that we all recognise like bay, rue and dill. As we move on, there were some interesting books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food eaten by the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new herbs and spices led to an explosion in books on cooking, some of which are kept safe in private collections. By the advent of the 20th century, cookery books are greatly in demand mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Brown Rice Royal recipe.
