1 grated peel of 1 lime
1 grated peel of 1/2 orange
1 tbsp butter
3/4 cup rice
1 1/2 cup chicken broth
1 salt & pepper to taste
1 tbsp minced fresh mint
Directions
Combine lime and orange peels in small bowl. (Reserve remainder of
fruit for juice for the pork.) Melt butter in med. pan. Add citrus
peels and rice and saute over medium heat 2 to 3 minutes. Add
chicken broth and bring to boil. Reduce heat to low. Cover and
simmer until rice is tender 15 to 18 min. Season to taste with salt
and pepper. Stir in mint.
Servings: 2 servings
Citrus Rice Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
We can track the history of meal recipes back into history, in truth as far back as early Egypt, and maybe even further. In practice though, in the main part, these ancient recipes were just simple pictorial instructions for preparing meals.
In fact, the most ancient recipe found, according to experts are a few stone tablets in the Sumerian language which show 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 people feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times used many aromatic flavours, including some familiar names for example basil, fennel and dill. Later on, there were some books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is popular today, but instead descriptions of the types of meals on the menues of the rich. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the East, such as rosemary and coriander. The introduction of these new tastes created an outbreak in manuscripts on cooking, many of which are kept safe in academic collections. By the time we get to the 20th century, cookery books were greatly in demand as a result of increased literacy, people having more free time and disposable income. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Citrus Rice recipe.
