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
Transcribed cooking instructions as an idea can be observed back into ancient history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius created some documents describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the early Romans used many different herbs and spices, including many that are still in use today like thyme, mint and parsley. In the 15th century, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices like basil and coriander. The introduction of these new foods and spices prompted an explosion in manuscripts on cookery, most of which are now in private collections. Over the following few centuries, the rich families of the West competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were in high demand, as a result of more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Company Microwave Rice recipe.
