1/3 cup uncooked bulgur
1 (1 c. cooked brown rice
1 may be substituted for
1 bulgur.)
2 2/3 cup boiling water divided
1 tsp chicken bouillon granules
1 cl garlic crushed
1 (10 oz.) chicken breast
1 skinned
1/2 cup broccoli flowerets
2 tbsp minced green onions
1 tsp lime juice
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 tsp minced gingerroot
Directions
Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30
To 45 Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in
A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken.
Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender.
Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into
Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min.
OR Until Crisp Tender. Add To Chicken Mixture. Add Green Onions, Lime
Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture,
Tossing Well. Cover & Chill 2 To 3 Hours.
Servings: 2 servings
Chicken Broccoli Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into antiquity, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these old records were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to experts is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef recounts how the Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and parsley. Later, there were a couple of interesting cookery books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that appears on menues today, but instead recipes for the types of meals served to the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes prompted an explosion in books on cookery, some of which are kept safe in private collections. By the time we get to the 20th century, cookery publications are increasing in popularity due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Chicken Broccoli Salad recipe.
