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
Experts have found proof that recipes existed back into the distant past, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in the Sumerian language which describe 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 drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main course and afters, something we still use today. This early Roman chef informs us how the Roman chefs were skilled in the use of many herbs, including a few that will be familiar to modern chefs such as basil, fennel and parsley. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this cooks and their recipe collections increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing popular recipes of the day. By the arrival of the 1900s, recipe publications were in great demand, mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Raisin Buglur Pilaf recipe.
