Ingredients
6 dried mushrooms
2 cup cooked brown rice
1 1/2 cup cooked beef chunks
3 oz crumbled feta cheese
6 pitted black olives
2 tbsp parmesan cheese
1 chopped onion
1 tbsp oil
1 1/2 cup canned tomatos
1 minced garlic clove
Directions
Servings: 1
Freshly ground pepper
Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes.
Saute the onion in the oil slowly for 5 minutes, then add the tomatos
and garlic, and let cook gently uncovered about 10 minutes. Pepper to
taste, then add the dried mushrooms, cut in quarters if large, with
any tough stems removed, and the mushroom soaking liquid. Cook
another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1
1/2 qt casserole with 1 cup of the rice, add the cooked beef, and
strew over the top the feta cheese, the olives, and half the sauce.
Add the remaining rice and the rest of the sauce, and sprinkle with
Parmesan. bake 20 minutes.
Servings: 1 servings
Beef With Brown Rice & Feta Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Main Dish; Meat; Rice
The History of Recipes
Academics have tracked the existence of recipes way back into history, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that is, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians are some clay tablets in Sumerian describing the preparation 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 blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Additionally, he informs us how the cooks of his times made use of a wide range of aromatic flavors, including some that we all recognise like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books dating from the 14th Century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is popular today, but rather accounts of the types of meals eaten by the rich and wealthy people of that time. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new foods and tastes prompted an increase in manuscripts on cookery, many of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of Europe tried to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications are increasing in popularity due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Beef With Brown Rice & Feta Casserole recipe.
