2 tbsp lard or butter
2 cup dice green or red bell peppe
1 each medium onion, finely chopped
1 each clove garlic, minced
1 tsp comino (cumin)
1 1/2 cup uncooked long-grain rice
1 1/2 cup chicken stock, hot
Directions
Melt lard or butter in a large kettle with a close-fitting cover. Add
peppers and onion and cook until onion is wilted. Add the garlic,
comino and rice, and stir until well mixed. Add the hot stock and mix
to distribute the rice evenly. Cover and steam for 15 minutes without
disturbing. Then stir, if not as tender as desired, cook to desired
doneness.
Servings: 1 servings
Comino Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into history, in fact as far back into history as pharonic Egypt, and maybe even further. However, generally, these old cookbooks were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to historians are a few 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 anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the Romans used many herbs and spices, including a few that are still present in modern kitchens like basil, mint and dill. Later, we find a couple of cookery books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food on the tables of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted an eruption in manuscripts on cookery, most of which are kept safe in private collections. By the time we get to the 20th century, cookbooks are highly popular due to higher levels of literacy, people having increased spare time and disposable income. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Comino Rice recipe.
