| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Rice, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Cooked Couscous |
| 1 1/2 | T | Cucumber, finely diced |
| 1 1/2 | T | Pine Nuts, roasted |
| 1 1/2 | T | Mint, fresh finely minced |
| 1 1/2 | T | Lemon Juice |
| 2 | T | Tomato Concasse, see note |
| 1 | T | Herb-Infused Olive Oil |
| Salt and Pepper, to taste | ||
| 1 | c | Basmati Rice, cooked |
| 2 | T | Spinach, chopped and sauteed |
| 2 | T | Tomato Paste |
| 1 1/2 | T | Zucchini, blanched and |
| finely diced | ||
| Salt and Pepper, to taste | ||
| 1 | c | Quinoa, cooked |
| 2 | T | Shiitake Mushrooms, finely |
| sliced and sauteed | ||
| 2 | T | Shiitake Mushroom Duxelles |
| see note | ||
| 1 | T | Red Bell Pepper, roasted and |
| finely chopped | ||
| 1 1/2 | t | Tarragon, fresh finely |
| chopped | ||
| 1 1/2 | t | Hazelnut Oil |
| Salt and Pepper, to taste | ||
| 6 | Ears Sweet Corn, in husks | |
| 1 | T | Water, up to double amount |
| Salt and Pepper, to taste | ||
| Sage Leaves, fried | ||
| see note | ||
| 1 | pn | Finely Julienned, lightly |
| fried Zucchini see note |
INSTRUCTIONS
Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons. COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through. Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together). Unmold mixture and set aside. Repeat procedure with basmati rice ingredients; set aside. Repeat with quinoa ingredients; set aside. COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked. Discard husks and remove kernels from cobs. In a food processor blend kernels with enough water to produce a sauce. Pass mixture through a fine strainer, and season the liquid with salt and pepper. TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate. Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini. NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper. To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion. To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350 F (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden. Created by: Charlie Trotter, chef extraordinaire, Chicago Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 167.1mg
Potassium: 293.1mg
Carbohydrates: 17.8g
Fiber: 3.3g
Sugar: 1.1g
Protein: 4.4g