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
Historians have traced the existance of recipes way back into antiquity, in fact as far as pharonic Egypt, and maybe further still. Having said that, mostly, these old recipes were just simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in Sumerian which recount the preparation 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 drank it feel exhilarated. During Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also informs us how the cooks of his times were skilled in the use of a good variety of spices, including many that are still in use today such as bay, rue and dill. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery books were starting to become popular as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Comino Rice recipe.
