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 quite feasible to trace the history of recipes way back into antiquity, in truth as far as pharonic Egypt, and potentially, even further back. However, sadly, these early recipes were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some ancient tablets in Sumerian which show 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 drinkers feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius informs us how the cooks of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. Moving on, there were two interesting cookery books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are not about the spicy food that we all know today, but instead recipes for the types of meals on the tables of the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new herbs and spices caused an increase in cookery books, the majority of which are kept safe in private libraries. By the advent of the 1900s, cookery publications are increasing in popularity as a result of more people being able to read, people having increased leisure time and having more money to spend. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Citrus Grain Salad recipe.
