1 small onion
1 tbsp vegetable oil
1 small tomato
1 cup mushrooms
1/2 cup brown rice, cooked
2 oz dried chestnuts
2 tbsp water
1 tsp yeast extract
1 tsp tomato paste
Directions
Cover the chestnuts with boiling water and leave them to soak for
several hours, then cook them until tender. (If the chestnuts are
soaked in warm water in a wide-rimmed thermos flask, or in a warm
cupboard, them may be tender enough not to require more cooking.)
Chop the onion and saute it in the oil in a saucepan for about 3
minutes.
Skin and chop the tomato. Slice the mushrooms. Add them to the pan
and cook for a further 3 minutes or so.
Add the rice and chestnuts to the pan and stir well. Then add the
water, yeast extract and tomato paste. Mix together very thoroughly
as it heats up so that the yeast extract is amalgamated evenly into
the mixture. Continue cooking over a gentle heat until all the
ingredients are well heated.
* Source: The Single Vegan - by Leah Leneman (ISBN: 0 7225 1454 9) *
Typed for you by Karen Mintzias
Servings: 1 serving
Chestnut & Rice Savoury Recipe brought to you by Recipe Ideas
Categories: Nut; Rice; Vegan; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into history, in truth as far as the Egyptians, and potentially, even further back. Having said that, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which recount the making 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. Closer to modern times, there are two interesting cookery books from the fourteenth century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of those days. During the next few hundred years, the wealthy families of the West tried to lay on the best banquets, and because of this the best chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking books were increasing in popularity due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chestnut & Rice Savoury recipe.
