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 possible to track the history of written cooking instructions far back into ancient history, in truth as far into history as the early Egyptians, and quite possibly further than that. However, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the preparation 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, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. He also recounts how the cooks of Roman times used many spices, including some familiar names such as bay, mint and parsley. Continuing our culinary historical journey, there were a couple of books published in the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, parsley, and rosemary. These new foods and spices prompted an eruption in publications on food, most of which still exist in academic collections. Over the succeeding few centuries, the upper classes strove to serve the most extravagent banquests, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery books are greatly in demand as a result of better eduction, people having increased free time and being a little richer. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Almond Rice recipe.
