Ingredients
8 cube bouillion
8 cup hot water
2 cup rice
8 green onion, chopped
7/8 cup celery
1 cup bread crumbs, dry
1 recipe was for 1 serving
1 and i am not going to use
1 8 bouillion cubes
Directions
Dissolve bouillion in hot water. Add rice, green onion, and celery;
cover. Cook for 5 minutes. Add bread crumbs. Pour into small baking
dish. Bake at 350 F for 25 to 30 minutes or until top i s lightly
crusted. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES
CAL: 115
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 8 servings
Baked Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Vegetable
The History of Recipes
We are able to trace the history of meal recipes back into antiquity, in fact as far back as the Egyptians, and potentially, even further back. Having said that, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into Roman times 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef describes how the Roman cooks made use of a wide range of spices and herbs, including some that we all recognise like bay, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices like basil and rosemary. The introduction of these new foods and spices led to an explosion in cookery books, many of which are now in academic collections. During the next few centuries, the powerful families of Europe strove to offer the best banquets, and as a result the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe publications were greatly in demand due to increased literacy, people having increased leisure time and having more money to spend. The revolution that is television brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Baked Rice recipe.
