Ingredients
1/4 cup olive oil
1 cup potato, diced
1 tsp cumin seeds
1/4 cup onion, diced
1 each garlic clove, minced
1 cup white basmati rice
1 3/4 cup vegetable broth
1/2 tsp salt
1/2 cup frozen peas, thawed
Directions
1. Heat the oil in a large wide non-stick saucepan, until hot enough
to sizzle a piece of potato. Fry the potatoes, stirring and turning,
until evenly golden, about 8 min.
2. Stir in the cumin and saute for 1 min. Add the onion and saute
until tender, about 3 min. Add the garlic and saute for 1 min. Stir
in the rice and saute for 2 min more. Add the broth and salt, and
heat to boiling, stirring. Cover and cook over medium-low heat for 12
min. Sprinkle the peas over the top, cover, and cook for 3 min, or
until the broth is absorbed.
3. Let stand, uncovered and off the heat, for 5 min before serving.
"Rice: The Amazing Grain" by Marie Simmons
Servings: 4 servings
Potato & Rice Pilaf With Peas & Cumin Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into history, certainly as far into history as pharonic Egypt, and maybe even further. Interesting though that is, generally, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to historians are a few 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 anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times were skilled in the use of many different herbs and spices, including many that are still in use today such as basil, mint and parsley. Later, we find a couple of interesting recipe books which were published in the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of food served to the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the East, including spices such as basil and rosemary. The introduction of these new culinary ideas caused a surge in cookery books, some of which are kept safe in academic collections. For the decades that followed, the powerful and rich houses competed with each other to lay on the most extravagent meals, and as a result chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cook books were in high demand, as a result of increased literacy, leisure time and having more money. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Potato & Rice Pilaf With Peas & Cumin recipe.
