Ingredients
1 oz sun-dried tomatoes
1 tsp olive oil
2 cl garlic, minced
2 each shallots, minced
1/2 cup vegetable stock
1 cup fresh corn kernels
2 cup cooked wild rice
4 each plum tomatoes, chopped
3 tbsp balsamic vinegar, or more
1 salt and pepper
1/4 cup opal or basil, chopped
1 cup boiling water.
Directions
Steep the sun-dried tomatoes in the boiling water for 10 minutes.
Drain, squeeze dry, and coarsley chop. In a medium-size skillet, heat
the oil over medium-high heat. Saute the garlic and shallot until
softened, about 2 minutes. Add the rice and tomatoes and heat
through, about 4 minutes. Add 3 tb. of the vinegar and salt and
pepper to taste. Stir in the basil. Serve warm or at room
temperature. If serving at room temperature, taste after dish sets,
as additional vinegar may be needed, add it 1 ts. at a time.
"Great Good Food" by Julee Rosso. Posted by Carolyn Shaw
Servings: 4 servings
Corn & Wild Rice Saute Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Recipes as a concept can be found back into the far past, at least as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these early recipes were just basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans made use of many herbs, including many that are still in use today such as bay, mint and parsley. As our culinary historical trip moves to more modern times there were two books which appeared in the 14th Century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is served today, but rather recipes for the types of meals prepared for the rich people of the time. In the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new tastes caused an increase in manuscripts on food, the majority of which still exist in private libraries. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Corn & Wild Rice Saute recipe.
