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
We are able to track the history of meal recipes back into distant history, at least as far back as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these early records were just very simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians are some ancient tablets in Sumerian which describe the preparation 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 exhilarated. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also describes how the cooks of Roman times used a wide range of aromatic flavors, including some that we all recognise for example thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe books, many of which still exist in private cookery archives. During the following few hundred years, the wealthy families of Europe competed to serve up the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes of the day. By the advent of the 20th century, recipe publications are highly popular due to increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Chicken Fruit Pilaf recipe.
