Ingredients
2 large naval oranges
4 cup cooked grains, such as brown rice,, barley or kam
1 tbsp grated orange zest
1/3 cup fresh parsley, minced and tightly, packed
1 cup carrots, shredded
1/2 cup celelry, finely chopped
1/3 cup raisins or currants
2 tbsp olive oil
2 tbsp safflower or canola oil
1 tbsp wine vinegar
3 tbsp lemon juice, fresh squeezed
1/2 tsp sea salt or to taste
1 freshly ground pepper
1 lettuce or radicchio leaves
Directions
Grate 1 tablespoon zest from oranges (grate with gentle pressure to
remove only the colored part). Set zest aside. Peel oranges and
separate into sections. Set aside about 8 sections for garnish and
coarsely chop remainder. Combine grains, orange zest, chopped
oranges, parsley, carrots, celery and raisins in large bowl. For
dressing, combine oils, vinegar, lemon juice, salt and pepper to
taste in food processor or jar. Pulse briefly or shake well to blend.
Pour dressing over grain mixture and toss until thoroughly blended.
Taste and add more salt or lemon juice, if needed, to perk up
flavors. Serve on a bed of lettuce leaves and garnish with reserved
orange sections.
Servings: 4 servings
Citrus Grain Salad Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
It is actually possible to trace the history of written recipes back into ancient history, at least as far as the Egyptians, and quite possibly further than that. However, sadly, these old recipes were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts is a collection of clay tablets in 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 having made those who drank it feel `wonderful`. As our culinary historical trip moves on a few more years there were some recipe books dating from the 14th Century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the rich people of that period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including parsley and basil. These new culinary innovations led to an increase in manuscripts on food, the majority of which are now in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down the recipes of their peers. By the arrival of the 20th century, cookery books were in great demand, mostly due to more people being able to read, people having more spare time and disposable income. The introduction of television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Citrus Grain Salad recipe.
