INGREDIENTS

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
<jfreeman@netusa1.net> on Sun, 12 Jan 1997.

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