2 1/2 cup water
1 tsp turmeric
1 cup basmati rice
1 tbsp olive oil
1 medium red onion, diced
1 cup celery, sliced
2 carrots, thinly sliced
1 large broccoli, cut into florets
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
2 cl garlic, minced
1 large tomato, diced
1 cup peas, frozen
1/4 tsp cayenne
1/2 tsp coarse salt
2 tbsp capers, for garnish
12 black olives, sliced, for ga
Directions
Place 2 to 2 1/2 cups water (check instructions on rice package) and
turmeric in a saucepan; bring to a boil over high heat. Add rice,
stir and cover tightly. Reduce heat to very low and simmer about 45
minutes. Don't peek. You do not want to allow any steam to escape or
your rice won't be fluffy (rice can be made ahead).
Meanwhile, heat the oil in a large nonstick skillet over medium heat.
Add the onion, celery, carrots, broccoli, peppers, and garlic. Saute
until onions exude liquid and vegetables begin to soften, about 4
minutes. Add tomato and peas; cook until heated through.
Add cooked rice and about 2 tbsp water to prevent sticking. Cook 3 to
4 minutes or until vegetables are tender and rice is heated through.
Season with cayenne and salt. Server on individual serving plates and
garnish with capers and olives.
Preparation Time: Phila
Servings: 6 servings
Paella Primavera Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
We are able to read the history of meal recipes back into the distant past, certainly as far back into recorded history as early Egypt, and maybe further still. In practice though, sadly, these early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe the preparation 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 `blissful`. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into starters, main course and dessert, something we still use today. Additionally, he tells us how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs like bay, fennel and parsley. As we move on, there are a couple of recipe books which were published in the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the nobility of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, and basil. These new culinary innovations was responsible for a torrent in recipe manuscripts, many of which are kept safe in academic collections. During the next few centuries, the powerful families of Wesstern Europe competed to serve the most extravagent meals, and as a result the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, recipe books are highly popular mostly as a result of increased literacy, people having more leisure time and being a little richer. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Paella Primavera recipe.
