Ingredients
2 cup brown rice, uncooked
1/2 cup arame
1 cup peas
1/2 cup yellow squash, chopped
4 scallions, thinly sliced
1/2 cup daikon, grated
1/2 cup sesame oil
1/2 cup rice vinegar
1 dash tamari
Directions
Cook rice according to package directions and allow to cool.
Rinse and drain arame. Soak for 20 minutes in enough water to cover.
Drain and set aside.
Steam peas and allow to cool.
Combine vegetables, scallions and daikon.
Gently fold vegetables and arame into cooled rice.
Whisk oil, vinegar and tamari together. Toss into rice/vegetable
mixture and chill.
Per serving: 430 cal; 7 g prot; 20 mg sod; 56 g carb; 20 g fat; 0 mg
chol; 41 mg calcium
Servings: 6 servings
Chilled Rice Salad Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into the distant past, in truth as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, ancient recipes were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef informs us how the early Romans used many aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and dill. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new herbs and spices caused an explosion in manuscripts on cookery, most of which are kept safe in academic collections. When we get to the 20th century, cookbooks are increasing in popularity due to increased literacy, people having increased leisure time and being a little richer. The TV revolution gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chilled Rice Salad recipe.
