| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
White mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Chopped fresh Italian parsley leaves |
|
|
Salt and freshly ground pepper, to taste |
| 2 |
tb |
Olive oil |
| 1 |
c |
Couscous |
| 4 |
c |
Low-sodium chicken stock or vegetable stock, simmering and covere |
| 1/2 |
ts |
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
<jfreeman@netusa1.net> on Sun, 12 Jan 1997.
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