1/4 lb butter
1 1/2 cup rice-long grain
1/2 cup rice-wild
1 cup onions-chopped
1 qt chicken broth
Directions
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.
Servings: 6 servings
Long-Grain & Wild Rice/1i02 Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Academics have proved the existence of recipes far back into antiquity, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, old recipes were just basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also recounts how the cooks of his times made use of many spices, including a few you will know for example bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as parsley and basil. These new herbs and spices caused a surge in manuscripts on food, most of which still exist in private libraries. Over the next few centuries, the upper-class families of Europe tried to serve up the most exotic banquets, and because of this cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes of the day. By the arrival of the twentieth century, cooking books are increasing in popularity mostly due to higher levels of literacy, people having more spare time and being a little richer. The introduction of television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Long Grain & Wild Rice_1i02 recipe.
