Ingredients
1/2 each medium onion, chopped
1/2 cup slivered almonds
2 tbsp butter
1 cup rice
1 cup water
1 cup chicken broth
Directions
IN A FLAME PROOF 1 1/2 QUART BAKING DISH SAUTE ONION AND ALMONDS UNTIL
GOLDEN, 3 TO 5 MINUTES. ADD RICE AND STIR TO MIX. BRING WATER AND
BROTH TO A BOIL. POUR OVER RICE MIXTURE. BAKE UNCOVERED AT 375 DEG F
FOR 20 TO 25 MINUTES OR UNTIL ALL LIQUID IS ABSORBED BY THE RICE.
Servings: 4 servings
Baked Rice With Almonds Recipe brought to you by Recipe Ideas
Categories: Appetizer; Nut; Rice; Vegetable
The History of Recipes
We can track the history of meal recipes back into ancient history, in fact as far back as the Egyptians, and potentially, even further back. However, generally, these ancient cookbooks were just very simple pictorial recipes for preparing food.
Later on, in Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks used a wide range of herbs, including a few you will know for example bay, rue and parsley. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new culinary ideas prompted an outbreak in manuscripts on cooking, some of which are kept safe in private collections. By the arrival of the 1900s, cookbooks were starting to become popular mostly as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Baked Rice With Almonds recipe.
