1/4 cup pearl barley
2 cup water
1/4 cup chopped onion
1 clove garlic, minced
8 oz mushrooms, sliced
1 tsp olive oil
1 cup chicken broth or 1 c water & 1 ts c, hicken bullion
1/2 cup rice
2 green onions, sliced
1/2 cup frozen peas, rinsed
Directions
Cook barley in water, covered for 30 minutes. Saute onions & garlic
in oil until tender, add mushrooms and cook on high until all liquid
is gone. Drain barley. Add mushroom mixture to barley. Add chicken
broth and rice. Bring to a boil, cover and simmer of low heat for 20
minutes. Stir in green onions and peas.
Servings: 4 servings
Corky's Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice
The History of Recipes
Academics have traced the existance of recipes back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just primitive pictorial recipes for preparing food.
As our culinary historical trip moves on a few more years we have a couple of interesting cookery books published in the fourteenth century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals cooked for the rich. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a surge in publications on food, many of which still exist in private cookery archives. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Corky's Pilaf recipe.
