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
Written cooking instructions as a concept can be observed far back into history, in truth as far back as the early Egyptians, and maybe even further. Having said that, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example thyme, rue and parsley. For the next few years, the rich and powerful families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cookery publications are greatly in demand mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Brown Rice Salad With Apples & Walnuts recipe.
