1 cup green onions, sliced
1 cup red bell pepper, diced
1 tbsp garlic, minced
1/3 cup apple juice
3/4 cup basmati rice, cooked & rinse
1 cup vegetable stock
1 salt & pepper
Directions
In a large heavy skillet over medium-high heat, combine onion, bell
pepper, garlic & apple juice. Saute, stirring frequently, until the
onions soften, but before it browns, about 5 minutes. Add the rice &
saute, stirring, for 1 minute. Add the stock, bring to a boil, lower
heat & cover. Cook for 20 minutes or until the rice is tender & the
liquid is absorbed. Add salt & pepper to taste.
Servings: 8 servings
Confetti Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. He describes how the meals were divided into starters, main course and dessert, a very modern way of dining. Aspicius also describes how the chefs of Roman times made use of many different spices, including some that we all recognise for example thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an increase in manuscripts on food, most of which still exist in private libraries. Over the succeeding few centuries, the rich and powerful families of the West strove to serve the most exotic banquets, and as a result the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Confetti Rice recipe.
