Urana

Ingredients

• one cupful rice
• one cupful barley
• two tablespoonfuls of olive oil
• two medium-sized onions
• a dash of thyme
• a pinch or two of salt
• two eggs
• one cupful bread crumbs
• two tablespoonfuls flour

Method

1. 1

   Boil rice and barley, then mix with other ingredients and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 63. The excerpt below is the record exactly as published.

URANA. Boil in separate vessels, over a quick fire, one cupful each of rice and barley in a quart of water containing two tablespoonfuls of olive oil. When well done and water boiled down about two-thirds, let it cool a little, adding two medium-sized onions, finely chopped, a dash of thyme and a pinch or two of salt. Add two eggs, one cupful bread crumbs and two tablespoonfuls flour. Make little loaves, rolled in crumbs. Set into well-oiled pan and bake for half an hour. SPAMUTTA. Grate four cupfuls raw carrots, two cupfuls parsnips, one cupful each of turnips and potatoes. Add one and a half cupfuls browned flour, one cupful coarsely-ground raw peanuts. Flavor with one cupful green parsley and celery leaves, finely chopped, one-half teaspoonful crushed celery seeds, one teaspoonful salt, two tablespoonfuls oil, the yolks and whites of two separately beaten eggs. Put in granite pan, well oiled. Bake for three-quarters of an hour. Serve with mint sauce or plain mint and green peas. 118 DE NOEX. Take two tablespoonfuls peanuts, two tablespoonfuls wal- nuts, one tablespoonful Brazil nuts, one tablespoonful pecans; chop all fine and add one cupful fine

Cook this with the app: pantry check, scaling, and the assistant.