BRING TO A BOIL
3/4 cup water
1/3 cup brown rice
1 simmer covered for 30 minutes. remo, ve from heat
ADD
2 figs, chopped
1/4 tsp nutmeg
SERVE IN A SMALL BOWL WITH
1/4 cup milk or yogurt(low-fat)
Directions
Food Exchange per serving: 2 1/2 STARCH/BREAD EXCHANGES + 1 FRUIT
EXCAHNGES + 1/2 MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR:
60gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought
to you and yours via Nancy O'Brion and her Meal Master.
Servings: 1 servings
Brown Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, in fact as far into history as pharonic Egypt, and possibly even further than that. However, generally, these ancient cook books were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs used many aromatic flavours, including many that are still in use today like thyme, rue and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, such as basil and rosemary. These new foods and spices prompted an outbreak in manuscripts on cookery, some of which are now in academic collections. During the next few hundred years, the powerful and wealthy strove to offer the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks are greatly in demand mostly as a result of higher levels of literacy, more free time and disposable income. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Brown Rice recipe.
