Ingredients
1 cup long-grain brown rice
2 cup water
1 tsp low-sodium bouillon granules
2 tbsp almonds, silvered =or=-
2 tbsp pine nuts
2 tbsp grated lemon zest
Directions
In a medium-size saucepan, bring rice and water to a boil. Turn off
heat and let rice stand in water, covered, 6 hours. When ready to
cook, add bouillin granules and brine to a boil. Cook 10 minutes
until water is absorbed and rice is tender. Drain, if necesary. Add
almonds and lemon zest. Let stand a few minutes, then fluff with a
fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE;
CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 6 sweet ones
Almond Rice Recipe brought to you by Recipe Ideas
Categories: Nut; Rice; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics are some ancient tablets in Sumerian 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 making drinkers feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius recounts how the chefs of Roman times made use of many different herbs, including a few you will know like bay, fennel and parsley. Closer to modern times, we have a couple of cookery books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the curry that is familiar to us all today, but instead recipes for the types of meals cooked for the upper classes. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs created a torrent in publications on food, most of which are kept safe in private collections. During the next few hundred years, the upper-class families of Europe competed to lay on the most exotic banquets, and because of this the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books are highly popular mostly due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Almond Rice recipe.
