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
It is quite possible to trace the history of transcribed cooking instructions far back into distant history, at least as far back as the early Egyptians, and maybe further still. Interesting though that is, these, early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves to more modern times we have two interesting books which date from the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is served today, but instead accounts of the types of food on the menus of the upper classes of that period. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for a torrent in recipe manuscripts, some of which are now in private cookery archives. The introduction of television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Baked Rice With Almonds recipe.
