Ingredients
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped celery
2 tbsp margarine or butter
2 cup coarsely cut-up cooked chicken
1 1/2 cup uncooked instant rice
1 l/2 cups hot water
1 package (8 ounces) mixed dried fruits, cut, into fourths
2 tbsp raisins
2 tsp chicken bouillon granules
3/4 tsp salt
3/4 tsp chopped fresh or 1/4 teaspoon dried, thyme leave
1/4 tsp ground cinnamon
1/8 tsp pepper
1/4 cup chopped pecans
Directions
Mix onion, celery and margarine in 2-quart microwavable casserole.
Microwave uncovered on high 2 to 3 minutes or until onion is tender.
Stir in remaining ingredients except pecans. Cover tightly and
microwave 10 to 12 minutes, stirring after 5 minutes, until water is
absorbed. Stir in pecans.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken-Fruit Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Fruit; Poultry; Rice
The History of Recipes
Written recipes as an idea can be observed far back into ancient history, at least as far into history as ancient Egypt, and maybe even further. In practice though, generally, these ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Much later, in Roman times a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans made use of a wide range of herbs, including a few that will be familiar to modern cooks like basil, fennel and parsley. In the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, including parsley and basil. The introduction of these new foods and spices prompted a torrent in books on cookery, many of which are now in academic collections. Over the next few centuries, the wealthy families of Europe competed to offer the most exotic meals, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were in great demand, mostly as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Chicken Fruit Pilaf recipe.
