Beef With Brown Rice & Feta Casserole Recipe


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

It is possible to trace the history of meal recipes far back into antiquity, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.

In an interesting twist, the most ancient recipe discovered, according to historians is a collection of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`.

Much later, in Roman times a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the ancient Romans made use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and dill.

Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new foods and tastes created a torrent in books on cookery, many of which are kept safe in academic collections.

Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes common in their social group.

When we get to the twentieth century, cookery books were greatly in demand mostly as a result of better eduction, more leisure time and having more money.

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We hope you enjoy this Beef With Brown Rice & Feta Casserole recipe.

 


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