MMMMMCUT INTO JULIENNE STRIPS
8 oz Tofu or tempeh, steammed for 10 minutes and cooled
Simmer for 45 minutes until
Liquid is absorbed
MMMMMHEAT IN WOK OR SKILLET
1 tbsp Oil
MMMMMSIMMER FOR 45 MINUTES UNTIL LIQUID IS ABSORBED
1/2 cup Brown rice
1 1/2 cup Water
MMMMMADD & BROWN LIGHTLY
2 tbsp Sesame seeds
MMMMMADD & BROWN THE TOFU/TEMPEH
MMMMMSTIR IN
1/4 cup Onions, sliced
1/2 cup Celery, sliced
4 Spinach leaves, shredded
MMMMMSAUTE A FEW MINUTES, ADD
The cooked rice
MMMMMFOR EXTRA PROTEIN YOU CAN
Can make well in center
Of pan and drop in
1 Egg
MMMMMCOOK A LITTLE, THEN MIX EGG
With rice and vegetables
MMMMMMIX ALL INGREDIENTS TOGETHER
Add
4 tsp Tamari
MMMMMSPRINKLE ON TOP TO SERVE
1/4 cup Green onions, chopped
Directions
Food exchanges per serving: 4 MEATS EXCHANGES + 2 STARCH/BREADS
EXCHANGES + 2 FATS EXCHANGES; PRO: 14gm; FAT: 13gm; CAR: 36gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O'Brion and her Meal Master.
Servings: 2 nice folks
Far East Fried Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Rice; Vegetables; Main Dish
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early records were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. This early Roman chef describes how the Roman chefs made use of many aromatic flavours, including some familiar names like basil, rue and dill. Moving on, there are a couple of recipe books published in the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including coriander, parsley, basil and rosemary. These new foods and spices prompted an increase in cookery books, many of which still exist in academic collections. During the following few centuries, the powerful families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, recipe books are highly popular as a result of better eduction, people having more spare time and a general increase in wealth. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. 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 the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Far East Fried Rice recipe.
