3 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
1/2 cup margarine
1 1/2 cup rice (raw)
2 can beef consomme (14-1/2 oz ea)
4 oz mushrooms (sliced), drained
1 salt, to taste
1 pepper, to taste
Directions
Saute celery, onions and garlic in margarine until transparent. Wash
rice; place in casserole. Pour in vegetables and drained mushrooms.
Add undiluted consomme, salt and pepper. Cover and bake at 350
degrees for 1 hour. Do not stir during baking time.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women,
1987. Contributed by Mildred H. Moore. Typed for you by Nancy Coleman.
Servings: 6 servings
Consomme Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Soup; Vegetable
The History of Recipes
Food historians have proved the existance of recipes back into antiquity, in fact as far back into history as the early Egyptians, and possibly even further than that. In practice though, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During the time of the Romans a roman called Apicius compiled a few scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius also tells us how the early Romans made use of a wide range of aromatic flavours, including many that are still in use today like basil, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in recipe manuscripts, most of which are now in private libraries. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Consomme Rice recipe.
