http://infomotions.com/etexts/gutenberg/dirs/1/2/3/6/12363/12363.htm
The Botanist’s Companion, Volume II / Salisbury, William, -1823
THE BOTANIST’S COMPANION,
OR AN INTRODUCTION TO THE KNOWLEDGE OF PRACTICAL BOTANY, AND THE USES OF
PLANTS. EITHER GROWING WILD IN GREAT BRITAIN, OR CULTIVATED FOR THE
PUROSES OF AGRICULTURE, MEDICINE, RURAL OECONOMY, OR THE ARTS.
By WILLIAM SALISBURY, OF THE BOTANIC GARDEN OF SLOANE-STREET.
“Behold I have given you every herb bearing seed, and every tree
yielding fruit, and to you it shall be for meat.”
http://imlivingoutloud.blogspot.com/2009/05/recipe-quick-brown-rice-casserole.html
RECIPE: Quick Brown Rice Casserole
Okay, I invented this recipe last night when I didn’t have the ingredients for a traditional rice pilaf, and didn’t have all the ingredients for a baked brown rice.
serves 4-6
1 boil-in-bag Brown Rice (quick rice that cooks in 10 minutes)-cooked
(Brown rice is healthier and has a nice nutty taste perfect for this recipe)
Mix with:
1 small can mushroom stems ‘n pieces
1/2 cup or so of frozen seasoning mix (I think it’s onions, peppers, celery, parsley)
1 tsp. butter
little shake of poultry seasoning, and garlic pepper seasoning, and sea salt
1 egg
Bake for 375 in a convection oven for 10 minutes. Or 375 in regular oven for 15 minutes.
Remove and add about 1/2 cup of grated reduced fat Mexican blend cheese—stir. Pat down with back of spoon. Then sprinkle about 1/3 cup of sliced almonds on top.
Go back in the 375 convection oven for about 5-10 more minutes.
It’s all ready in just 30 minutes—most steamed brown rice takes 50 minutes so this is a good time saver, boosts up the taste AND the nutritional values.
YUM!