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
Recipes as a concept can be tracked far back into distant history, certainly as far back as early Egypt, and possibly even further. Interesting though that is, generally, these early recipes were just primitive pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a series of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Continuing our culinary historical journey, we find two interesting books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that we all know today, but rather recipes for the types of food on the menues of the upper classes of that period. Over the succeeding few hundred years, the powerful and wealthy competed with each other to serve the most extravagent meals, and consequentially chefs and their recipe collections became highly prized. However, it was during the 19th century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes of the day. When we get to the twentieth century, cook books were in high demand, mostly as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Potato & Rice Pilaf With Peas & Cumin recipe.
