Ingredients
3 tbsp raisins
1/2 cup ; water; boiling
1 cup celery, diced
1 onion, chopped
4 tbsp vegetable oil
1/2 tsp salt
1 cup canned corn, drained
4 cup rice, cooked
Directions
Soak raisins in boiling wate to plump. In a deep skillet, saute the
celery and onion in oil for 5 minutes. Add salt and drained raisins,
and cook for 2 minutes. Add corn and cooked rice and heat through.
Toss lightly with a fork.
From DEEANNE's recipe files
Servings: 4 servings
Corn Rice Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice; Vegetable
The History of Recipes
We are able to follow the history of meal recipes way back into history, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these old records were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few clay tablets in the Sumerian language 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 making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times used a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. As we move on, there were two books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in books on cookery, some of which still exist in private collections. During the following few hundred years, the rich and powerful families of Europe tried to offer the most exotic banquets, and consequentially chefs and their recipes were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery books were highly popular mostly due to increased literacy, people having increased leisure time and having more money. The introduction of the TV gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Corn Rice Pilaf recipe.
