Ingredients
1 1/2 cup wild rice, rinsed in cold water
2 1/2 cup water
2 1/2 tsp salt
4 strips bacon cut into strips
1 onion, peeled and chopped
4 mushrooms, chopped
1 cup finely grated carrots
1/2 cup light cream
1 egg
Directions
Place the wild rice, water, and salt in a large saucepan, and bring
to a boil Boil vigorously for about 10 minutes. Turn off heat, cover,
and let rice stand for about 20 minutes or until all the water has
been absorbed.
Brown the bacon, remove from drippings, and drain on paper towels.
Saute the onions and mushrooms in the bacon drippings until the
onions are golden and transparent. Mix the bacon, sauted onions and
mushrooms, and grated carrots into the wild rice. Beat the cream and
egg until light, and fold into the wild rice mixture. Bake, covered,
in a buttered 1 1/2 quart casserole in a moderately slow oven, 325
degrees F, for 30 minutes. Remove cover, stir the mixture well with a
fork, bake for 15 minutes at the same temperature. Stir once again
and bake, uncovered, for
15 minutes longer.
Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited
by David Hunt.
Servings: 6 servings
Baked Wild Rice & Carrots Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into antiquity, certainly as far into history as the early Egyptians, and quite possibly further than that. In practice though, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also informs us how the Romans were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting recipe books dating from the fourteenth century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food eaten by the upper classes of those days. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. These new culinary innovations created a surge in recipe books, most of which still exist in private cookery archives. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery books were in high demand, due to increased literacy, people having increased free time and being a little richer. The arrival of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Baked Wild Rice & Carrots recipe.
