Ingredients
1/2 cup brown rice
1/2 cup kasha
1/2 cup millet, whole
1 cup arame
1 tbsp onion flakes, dehydrated
1 tsp garlic flakes, deydrated
3 1/2 cup vegetable stock or water, boiling
2 carrots, sliced into thin rings
1 cup garden peas
1 cup daikon, diced
1 salt and pepper to taste
1 tbsp oil or soy margarine
Directions
Preheat oven to 350 degrees.
Rinse and spread rice,kasha an dmillet in a roasting pan. Roast 5 to
7 minutes, until grains are dry.
Soak arame for about 15 minutes in enough water to cover. Drain an
dadd to grains.
Mix together onion, garlic and stock.Stir into grains.
Cover and bake 25 minutes or unil liquid is almost absorbed.
While grains are cooking, steam carrots, adding peas when carrots are
almost done. Steam vegetables until tender, not mushy.
When grains are almost dry, add carrots, epas, daikon and
seasonings. Bake 4 to 5 minutes longer.
Remove, stir in oil and serve.
Per serving: 312 cal; 10 g prot; 191 mg sod; 61 g carb; 5 g fat; 8 mg
chol; 66 mg calcium
From the files of DEEANNE
Servings: 4 servings
Polygrain Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice
The History of Recipes
Food historians have found proof that recipes existed back into history, certainly as far as early Egypt, and maybe further still. However, mostly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times 25BC a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius informs us how the Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and dill. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices created a surge in recipe books, the majority of which are now in private libraries. By the arrival of the 1900s, recipe books are in great demand, mostly as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Polygrain Pilaf recipe.
