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 can read the history of `recipes` far back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, sadly, these old records were just basic pictorial recipes for preparing food.
Later on, in Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into starters, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the ancient Romans were skilled in the use of many different aromatic flavours, including some that we all recognise such as bay, rue and dill. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and rosemary. These new herbs and spices was responsible for an eruption in recipe manuscripts, some of which still exist in private collections. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Baked Rice recipe.
