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
Written cooking instructions as an idea can be found way back into history, in fact as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient records were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some clay tablets in ancient Sumerian which describe 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 `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius tells us how the Roman cooks used a good variety of aromatic flavors, including a few you will know for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, there were some books which date from the 1300s - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that we all know today, but rather recipes for the types of food prepared by the cooks of the rich and powerful. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe books, the majority of which still exist in private libraries. The arrival of TV brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chestnut & Rice Savoury recipe.
