Ingredients
1 cup rice, unconverted, uncooked
2 tsp butter
1/3 cup celery, finely chopped
1/3 cup green onion, finely chopped
3 tsp soy sauce
1 cup bouillon, chicken
1/2 cup mushrooms, fresh sliced
1/2 cup peas, frozen
Directions
Fat grams per serving: Approx. Cook Time:
:16
Combine rice and butter and cook, uncovered on HIGH (100%) for 4 to
6 minutes or till rice has browned. Stir 2 times while cooking. Add
celery and green onions and cook an additional minute. Add remaining
ingredients except mushrooms and peas. Stir well and return to
microwave. Stir and let stand covered for 10 minutes. If mushrooms
and peas are done, serve. If not, microwave 3-5 minutes to complete.
Fluff and serve.
Servings: 4 servings
Company Microwave Rice Recipe brought to you by Recipe Ideas
Categories: Microwave; Rice; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes way back into antiquity, certainly as far into history as pharonic Egypt, and possibly even further. Having said that, generally, these ancient cook books were just simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which recount 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 blissful. Later on, in The time of the roman empire 25BC a man called Apicius created some documents detailing recipes prepared by wealthy Romans. He describes how the meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the Roman chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, rue and parsley. Later, we have a couple of cookery books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that appears on menues today, but instead descriptions of the types of food served to the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as coriander, parsley, and basil. The introduction of these new tastes caused an eruption in manuscripts on cookery, some of which are now in academic collections. By the time we get to the 1900s, cooking publications were highly popular mostly as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Company Microwave Rice recipe.
