Ingredients
2/3 cup Bulgur
2/3 cup Boiling water
2 tbsp Golden pr dark raisins
1/8 tsp Salt
1/8 tsp Ground cumin
Directions
Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg;
CAR; 3g; SOD: 57mg; FAT: 0g;
Source: Light & Easy Diabetic Cusisine by Betty Marks
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 4 nice folks
Raisin Buglur Pilaf Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Vegetarian; Side Dishes
The History of Recipes
It is possible to follow the history of written recipes way back into history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these early records were just simple pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the ancient cooks made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. Later on, there were two interesting recipe books published in the fourteenth century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that we all know today, but rather descriptions of the types of food on the menus of the rich. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in recipe manuscripts, most of which are now in private collections. By the time we get to the 20th century, cookery publications are starting to become popular as a result of better eduction, people having increased spare time and being a little richer. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Raisin Buglur Pilaf recipe.
