1 3/4 cup chicken broth, canned
1 cl garlic, slightly crushed
1 cup basmati rice, rinsed
1 tbsp lemon zest, finely grated
2 tbsp fresh dill, finely chopped -
1/2 tsp dry dill
2 tbsp unsalted butter
1 pepper, to taste
Directions
Heat the broth and garlic in a saucepan to boiling. Stir in the rice,
cover and simmer until the liquid is absorbed, about 20 minutes.
Remove from heat. Stir in the lemon zest and let stand covered for 5
minutes. Remove the garlic. Gently stir in the dill and butter.
Season to taste with pepper.
Servings: 1 servings
Lemon Rice Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into antiquity, in fact as far as the early Egyptians, and potentially, even further back. However, in the main part, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts is a series of clay 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 drinkers feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius tells us how the Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, some of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of Wesstern Europe strove to lay on the best banquets, and as a consequence, the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books were starting to become popular due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Lemon Rice recipe.
