Ingredients
4 cup hot cooked rice
1/4 cup sliced green onion
2 tbsp sliced almonds, toasted
1 tsp low sodium soy sauce
1/4 tsp salt
Directions
Mix.
Per 1 cup serving: 222 cal., 4.8g pro., 2.3g (9%) fat, 44.1g carb.,
1.4g fiber, 0mg chol., 2.2mg iron, 185mg sodium, 47mg calcium.
Cooking Light 9-95
Servings: 4 servings
Almond Rice Pilaf^ Recipe brought to you by Recipe Ideas
Categories: Casserole; Nut; Rice; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into the distant past, in fact as far as the Egyptians, and maybe even further. However, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and parsley. For the next few years, the upper classes strove to lay on the best banquets, and because of this chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery books are starting to become popular due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Almond Rice Pilaf^ recipe.
