Ingredients
1 tbsp virgin olive oil
1 small onion, chopped
3/4 cup brown basmati rice, soaked 2 hours
1/4 cup dry white wine
1/4 tsp dried leaf thyme, crushed
1/8 tsp pepper
2 cup chicken broth or
1 vegetable stock
1/2 cup dice red bell pepper
2 tbsp grated parmesan cheese
Directions
In a medium-size non-stick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve. Food
Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1/2 FAT EXCHANGE
CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Confetti Rice (Marks) Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Continuing our culinary historical journey, we have some books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices prompted an eruption in recipe books, most of which are kept safe in private cookery archives. Over the succeeding few hundred years, the rich families of Wesstern Europe strove to serve the most exotic banquets, and because of this chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications are greatly in demand mostly due to higher levels of literacy, increased leisure time and disposable income. The TV revolution brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Confetti Rice (Marks) recipe.
