1 cup brown or long grain rice
2 1/2 cup water
1 tbsp vegetable oil
1/4 tsp salt
1 cup walnuts, coarsely chopped
1 celery rib, sliced
4 scallions, thinly sliced
1 cup raisins
1 medium red apple, diced
1 grated rind 1 lemon
3 tbsp fresh lemon juice
2 garlic cloves, pressed
1/4 tsp salt
1 fresh black pepper to taste
1/3 cup olive oil
1 green-leaf lettuce (opt)
Directions
Put Rice in medium sauce pan along with water, oil, and salt. Cover,
bring to a boil, and reduce the heat to simmer. Cook for 45 minutes
or until the rice is tender and all the water has been absorbed.
Meanwhile, combine the walnuts, celery, scallions, raisins, apples,
and lemons rind in a large bowl. In a jar with a tight-fitting lid,
combine the lemon juice, garlic, salt, pepper, and olive oil and
shake well. Pour half of this dressing on the apple mixture and toss
well. When the rice is done, let cool until just warm. Combine with
the fruit fruit mixture and pour on the remaining dressing. Let sit
at least 1 hour before serving at room temperature, on a bed of
lettuce if desired
Servings: 4 servings
Brown Rice Salad With Apples & Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fruit; Nut; Rice; Salad
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, in truth as far back into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone 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 having made drinkers feel blissful and exhilarated. As we move on, there are a couple of books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food eaten by the rich people of those days. During the next few centuries, the wealthy families of the West strove to lay on the best banquets, and because of this chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Brown Rice Salad With Apples & Walnuts recipe.
