Ingredients
1 medium Onion, chopped
2 Garlic Cloves, minced
2 tbsp Vegetable Oil
1 tsp Ground Turmeric
1/2 tsp Paprika
1/4 tsp Ground Cloves
1/4 tsp Ground Cinnamon
1/4 tsp Ground Coriander
1/4 tsp Ground Black Pepper
1/4 tsp Salt
1 cup Brown Rice, uncooked
1 cup Dried Lentils, sorted and washed
4 cup Water
Directions
Saute the onion and garlic in the oil in a large saucepan. Add the
spices and cook over low heat for 4 minutes. Add the rice and
lentils and stir to mix well. Pour in the water. Bring to a boil,
turn the heat to low and cook for 45 to 50 minutes, or until the rice
and lentils are tender.
One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8
Sodium: 262 Potassium: 325 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat
Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Shared by: Norman R. Brown
Servings: 4 servings
Rice And Lentils Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Rice; Vegetarian
The History of Recipes
We can follow the history of `recipes` back into the far past, certainly as far as early Egypt, and possibly even further than that. However, in the main part, these early records were just very simple hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered, according to experts are some tablets in ancient Sumerian which describe 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including some familiar names like basil, rue and dill. Later, we have a couple of cookery books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that appears on menues today, but instead recipes for the types of food eaten by the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as parsley, basil and rosemary. These new herbs and spices caused an explosion in recipe publications, some of which are now in private libraries. By the time we get to the 20th century, cooking publications were highly popular mostly as a result of better eduction, people having more free time and disposable income. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Rice And Lentils recipe.
