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
It is quite feasible to track the history of transcribed cooking instructions back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, sadly, these old records were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created some documents which described recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient chefs made use of a good variety of herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. These new herbs and spices led to a surge in books on cooking, some of which still exist in academic collections. During the next few hundred years, the rich families of the West tried to serve the most extravagent banquests, and because of this cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the 1900s, cooking publications were increasing in popularity as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Paella Primavera recipe.
