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 possible to trace the history of transcribed cooking instructions back into the far past, in fact as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very simple hieroglyphic instructions for meal preparation.
Progressing into The time of the romans around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals were separated into starters, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks used a good variety of aromatic flavours, including a few you will know for example thyme, mint and dill. During the following few centuries, the rich families of Wesstern Europe strove to offer the most exotic meals, and consequentially the best cooks and their recipe collections were much in demand. However, it was during the 1800s that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the 1900s, cooking publications are greatly in demand mostly due to better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Brown Rice recipe.
