Ingredients
2 cup cooked rice
6 green onions, finely chopped
1 green bell pepper - finely chopped
1/4 cup mayonnaise
1/4 cup chopped parsley
1 salt and pepper to taste
1 orange, peeled, pith removed - se
1 grapefruit - prepared as for orange
1 chicory leaves
1 watercress
Directions
Combine rice, onions, green pepper, mayonnaise, parsley, salt and
pepper in medium bowl. Pack into lightly oiled 8-inch-diameter ring
mold; chill 2 hours or until firm. Gently invert ring mold onto col
serving plate and carefully turn out rice mixture. (Replace any rice
that may come loose from the ring.) Arrange orange and grapefruit
segments around edge of plate. Arrange chicory leaves and watercress
in center of ring. Refrigerate until ready to serve.
* Source: Salads of All Kinds (Favorite Recipes Magazine No. 24) *
Typed for you by Karen Mintzias
Servings: 6 servings
Citrus Rice Mold Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
Academics have found proof that recipes existed back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, mostly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a series of ancient tablets in the Sumerian language which show 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 people feel exhilarated. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Closer to modern times, there are a couple of recipe books which date from the 1300s : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that appears on menues today, but instead accounts of the types of food eaten by the rich and powerful. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on food, some of which are now in private cookery archives. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, recipe publications were highly popular mostly due to higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Citrus Rice Mold recipe.
