Couscous Risotto With Wild Mushrooms And Pecorino Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Israeli | And, Grains, Pulses | 1 | Servings |
INGREDIENTS
| 1/3 | c | Chopped shallots or green |
| onions | ||
| 1 | T | Slivered garlic |
| 2 | c | Sliced Shiitake mushrooms |
| stems removed | ||
| 2 | T | Olive oil |
| 2 | c | Large Israeli type couscous |
| 1/2 | c | Dry white wine |
| 4 | c | Rich chicken or vegetable |
| stock | ||
| 1 | T | Grated lemon zest |
| 1/2 | c | Seeded diced firm ripe |
| tomato | ||
| 1/4 | c | Chopped chives |
| 1/2 | c | Freshly grated Pecorino |
| cheese | ||
| Grilled or roasted fresh | ||
| wild mushrooms such as | ||
| Morel or Oyster and | ||
| grilled | ||
| scallions if desired |
INSTRUCTIONS
Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liq uid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using. Yield: 6 serving Recipe by: COOKING LIVE SHOW #CL8749 Posted to MC-Recipe Digest V1 #939 by The Meades <kmeade@idsonline.com> on Nov 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1336
Calories From Fat: 676
Total Fat: 76.9g
Cholesterol: 149.7mg
Sodium: 3322.4mg
Potassium: 1308.2mg
Carbohydrates: 75.6g
Fiber: 11.8g
Sugar: 23.8g
Protein: 74.3g