| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Crook2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Dried morels; (mushrooms) |
| 1 |
c |
Leeks; sliced |
| 1 |
md |
Onion |
| 1 |
tb |
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 |
tb |
Chives; chopped |
|
|
Olive oil flavored cooking spray |
| 1 |
pn |
Salt and pepper |
| 8 |
|
Prawns |
| 2 |
tb |
Fresh basil; chopped |
|
|
Fresh cracked pepper |
|
|
Olive oil flavored cooking spray |
INSTRUCTIONS
RISOTTO INGREDIENTS
PRAWNS INGREDIENTS
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.
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