Pecan Wild Rice Pilaf Recipe


Ingredients

4 cup chicken broth
1 cup wild rice, rinsed well
1 3/4 cup wheat pilaf
1 cup pecan halves
1 cup currants, dried
1 scallion bunch, thinly sliced
1/2 cup italian parsley, chopped
1/2 cup fresh mint leaves, chopped
1 zest of 2 oranges, grated
2 tbsp olive oil
1 tbsp orange juice
1 black pepper, freshly ground


Directions

In a medium saucepan, bring broth to a boil. Add wild rice to boiling
broth. Bring back to a boil, reduce heat to medium-low and cook,
covered, for 50 minutes or until rice is tender. Do not overcook.
Remove to a large bowl.

While the rice is cooking, in another saucepan bring about 2 1/4 cups
water to a boil. Stir in the pilaf, cover and bring back to a boil.
Reduce heat to low and simmer 15 minutes, or until pilaf is tender.
Remove from heat, let rest 15 minutes, and add to the (cooked) wild
rice. Add remaining ingredients and toss well. Serve at room
temperature.

NOTES:

* Wheat and wild rice pilaf with pecans -- I originally got this
recipe from the Sunday magazine of the local paper, I served it last
year for Christmas dinner, and it's very good.

: Difficulty: easy.
: Time: 1 hour cooking, 1 hour cooling.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, AT&T-IS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust


Servings: 8 servings

 

 

Pecan Wild Rice Pilaf Recipe brought to you by Recipe Ideas


Categories: Casserole; Nut; Pecan; Rice; Vegetable


The History of Recipes

Recipes as an idea can be observed far back into the distant past, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that maybe, sadly, these old recipes were just simple pictorial instructions for preparing food.

In an interesting twist, the most ancient recipe in existence, according to historians are some tablets in 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 those who drank it feel wonderful and blissful.

As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley.

Moving our culinary historical trip onwards, we find a couple of books dating from the 1300s : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the curry that is served today, but rather accounts of the types of meals on the menues of the nobility of those days.

In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs caused a surge in manuscripts on cooking, the majority of which still exist in private cookery archives.

Over the next few hundred years, the upper classes strove to lay on the best banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day.

When we get to the 1900s, cookbooks were starting to become popular due to more people being able to read, increased leisure time and having more money.

The arrival of TV gave us celebrity TV chefs and the spin-off recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this.

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We hope you enjoy this Pecan Wild Rice Pilaf recipe.

 


Pecan Wild Rice Pilaf Recipe, one of many tasty recipes brought to you by Recipes Ideas




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