Mushroom and Pea Quinoa Couscous Risotto - Italian

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Mushroom and Pea Quinoa Couscous

Risotto

 

Recipe By :Gourmet Magazine

Serving Size : 4 Preparation Time :0:20

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 tablespoons olive oil

1 pound white mushrooms -- or a

combination of white mushrooms and Shiitake mushrooms,

sliced

1 tablespoon minced garlic

1/4 cup chopped fresh Italian parsley

leaves

Salt & freshly ground pepper

-- to taste

2 tablespoons olive oil

1 cup couscous

4 cups low-sodium vegetable stock --

simmering and covered

1/2 teaspoon ground tumeric

1 cup quinoa -- (available at

natural food stores or in the speciality food section

in a supermarket)

1 cup finely chopped scallions

2 cups frozen petite peas

Fresh parsley leaves for

garnish

Freshly grated Parmesan -- to

taste

 

 

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.

4 servings

 

Source:

" © 2003 Television Food Network, G.P. "

S(Formatted by Chupa Babi in MC):

" 06.24.04 "

T(Cooking Time):

" 0:20 "

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- - - - - - - - - -

 

Per Serving (excluding unknown items): 560 Calories;

18g Fat (28.2%

calories from fat); 21g Protein; 82g Carbohydrate; 10g

Dietary Fiber; 0mg

Cholesterol; 161mg Sodium. Exchanges: 5

Grain(Starch); 1/2 Lean Meat; 1

1/2 Vegetable; 3 Fat.

 

NOTES : ChupaNote: added 1/4 fresh mint leaves with

the 1/4 cup

parsley leaves to the mushroom mixture. Add 1

teaspoon red

pepper flakes to the oil, before adding the

couscous. I

used 2 tablespoons prepared roasted minced

garlic. If you

have some leftover hydrated TVP, or baked

baked cubed

tofu, add to pot after risotto is finished but

before

serving (to steam in pot).

 

 

Nutr. Assoc. : 0 4196 0 0 0 0 0 0 0 4673 26087 0 0 0 0

 

 

 

 

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