| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | White mushrooms, or a |
| combination of white | ||
| mushrooms and Shiitake | ||
| mushrooms sliced | ||
| 1 | T | Minced garlic |
| 1/4 | c | Chopped fresh Italian |
| parsley leaves | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 1 | c | Couscous |
| 4 | c | Low-sodium chicken stock or |
| vegetable stock | ||
| simmering | ||
| and covere | ||
| 1/2 | t | Ground tumeric |
| 1 | c | Quinoa, available at natural |
| food stores or in the | ||
| speciality food section | ||
| in | ||
| a supermarket | ||
| 1 | c | Finely chopped scallions |
| 2 | c | Frozen petite peas |
| Fresh parsley leaves for | ||
| garnish | ||
| Freshly grated Parmesan, to | ||
| taste |
INSTRUCTIONS
In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat. In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute. Stir in 1 cup simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Uncover and gently fluff the couscous with a fork. Cover and keep warm. In a large bowl combine quinoa with enough cold water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cold water and drain well. In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned. Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes. Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes. Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved. Season with salt and pepper. Serve immediately and garnish with parsley leaves and grated Parmesan. Yield: 4 servings NOTES : (Courtesy Gourmet Magazine) Recipe by: Cooking LiveShow #CL8792 Posted to MC-Recipe Digest V1 #369, by Angele Freeman <[email protected]> on Sun, 12 Jan 1997.
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