1 no ingredients
Directions
1/4 lb Butter
1 1/2 c Rice-long grain
1/2 c Rice-wild
1 c Onions-chopped
1 qt Chicken broth
Fat grams per serving: Approx. Cook Time: 00:30 Melt
butter in saucepan w/ tight-fitting lid. Pour off half & reserve. To
remainder, add both rices & the onions. Shake pan until all grains
are coated w/ butter. Add stock. Bring to simmer & cook 20-25 min. or
until all stock is absorbed. Add reserved melted butter & toss w/
fork.
Recipe By :
Servings: 6 servings
Long-Grain & Wild Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Food historians have traced the existence of recipes far back into history, in fact as far as the Egyptians, and quite possibly further than that. Having said that, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
As our culinary historical trip moves on a few more years we find a couple of books from the fourteenth century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that we all know today, but rather accounts of the types of food on the tables of the nobility of the period. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an outbreak in recipe manuscripts, the majority of which still exist in private cookery archives. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Long Grain & Wild Rice recipe.
