Ingredients
1 package wild/brown rice mix, (cook)
1 large ripe avacado
1 or two medium-size avocado
1 tbsp fresh lemon juice
4 scallions, chopped
12 pitted black olives, sliced
3 cup chicken, cooked, bite-size
1/4 cup red wine vinegar
2 tsp dijon-style mustard
1/2 cup light vegetable oil
1/2 tsp sugar
1 tbsp fresh parsley, chopped
GARNISH
1/4 cup slivered almonds
1 or pine nuts, toasted
12 cherry tomatoes
Directions
Refrigerate cooked rice until cold. Peel the avacado and slice
lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and
refrigerate until well chilled. In a large mixing bowl, combine the
scallions, olives, chicken and rice. Toss gently just until mixed. In
small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk
together vigorously until completely combined. Just before serving,
add the avocado slices to the chicken and rice mixture. Pour on
dressing and toss gently to combine thoroughly. Serve sprinkled with
toasted nuts and cherry tomatoes.
Servings: 4 servings
Chicken/Avacado Rice Salad (Pjxg05a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Rice; Salad
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into history, at least as far back into history as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to academics is a collection of clay 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 having made those who drank it feel `wonderful`. Closer to modern times, there are some recipe books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food cooked for the rich people of the period. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the East, including basil and coriander. These new foods and tastes caused an outbreak in recipe manuscripts, many of which are now in private collections. Over the next few centuries, the wealthy families of Wesstern Europe strove to serve up the most extravagent meals, and because of this the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes that were common in the better off homes of the day. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken_Avacado Rice Salad (Pjxg05a) recipe.
