| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Crook2 | 1 | Servings |
INGREDIENTS
| 2 | c | Dried morels, mushrooms |
| 1 | c | Leeks, sliced |
| 1 | Onion | |
| 1 | T | Garlic, minced |
| 1/2 | c | White wine, nonalcoholic |
| 2 | c | Pearl couscous |
| 2 | c | Chicken stock, heated |
| 1/2 | c | Parmesan cheese |
| 1 | c | Green peas |
| 1 | T | Chives, chopped |
| Olive oil flavored cooking | ||
| spray | ||
| 1 | pn | Salt and pepper |
| 8 | Prawns | |
| 2 | T | Fresh basil, chopped |
| Fresh cracked pepper |
INSTRUCTIONS
Risotto Preparation: In a bowl cover the dried morels with hot water and let stand until soft (about 15 minutes). Drain and reserve liquid. Rinse morels to remove any remaining sand, chop and set aside. Heat skillet and spray with olive oil spray. Add leeks, onion, garlic and morels. Saut for 1 2 minutes over high heat. Add white wine. Stir well and transfer mixture to a saucepan. Add hot chicken stock, morels liquid, and couscous to sauce pot. Let stand for 8 10 minutes. Just before serving stir in parmesan cheese, green peas and chives. Season with salt and pepper but be careful, parmesan cheese is high in sodium. Preparation for the Prawns: Preheat oven to 475 degrees. Season prawns with basil and freshly cracked pepper. Spray a large baking pan with olive oil spray. Place prawns upside down in baking pan. Roast for 68 minutes, do not overcook. Serve immediately. Serves four. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 634
Calories From Fat: 196
Total Fat: 22.1g
Cholesterol: 58.4mg
Sodium: 1627.7mg
Potassium: 1380.8mg
Carbohydrates: 68g
Fiber: 13.2g
Sugar: 23.2g
Protein: 43.7g