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
Recipes as an idea can be traced way back into the far past, at least as far back as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. During the time of the Romans a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into starters, main course and afters, something that is very familiar to us today. Aspicius describes how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including a few you will know like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we have two recipe books published in the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is popular today, but instead accounts of the types of meals eaten by the rich people of that time. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, such as basil and rosemary. These new foods and spices created an eruption in recipe books, many of which are kept safe in private cookery archives. By the arrival of the 1900s, cookery publications were starting to become popular as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Chestnut & Rice Savoury recipe.
