Ingredients
4 cup uncooked long-grain rice
4 tbsp instant chicken bouillon
1 tsp salt
2 tsp dried tarragon
2 tsp dried parsley flakes
1/4 tsp white pepper
Directions
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/3 cups mixture each into three 1- pint
airtight containers. Label. Store in a cool, dry place. Use within 6
to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX.
RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX
2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all
ingredients in a medium saucepan. Bring to a boil over high heat.
Cover, reduce heat and cook 15 minutes, until liquid is absorbed.
Recipe By : Foodview
Servings: 1 servings
Chicken-Flavored Rice Mix Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes far back into ancient history, in fact as far back as early Egypt, and possibly even further. In practice though, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts is a collection of ancient tablets in ancient Sumerian which recount 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 drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something we still use today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a wide range of spices, including many that are still in use today for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books which appeared in the 1300s ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the wealthy. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices such as basil and coriander. The introduction of these new tastes prompted a surge in books on cooking, many of which are kept safe in academic collections. Over the next few centuries, the rich and powerful families of the West strove to offer the most exotic meals, and as a result chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and recording recipes common in their social group. By the arrival of the twentieth century, cookery books are greatly in demand mostly as a result of increased literacy, more spare time and disposable income. The introduction of television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Flavored Rice Mix recipe.
