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February 2019

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Trio Of Grains with Sweet Corn Coulis Recipe

Trio Of Grains with Sweet Corn Coulis recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Trio Of Grains with Sweet Corn Coulis recipe  PDF


COUSCOUS 1 c Cooked Couscous
1 1/2 tb Cucumber, finely diced
1 1/2 tb Pine Nuts, roasted
1 1/2 tb Mint, fresh, finely minced
1 1/2 tb Lemon Juice
2 tb Tomato Concasse (see note)
1 tb Herb Infused Olive Oil
Salt and Pepper, to taste BASMATI RICE 1 c Basmati Rice, cooked
2 tb Spinach, chopped and sauteed
2 tb Tomato Paste
1 1/2 tb Zucchini, blanched and
finely diced Salt and Pepper, to taste QUINOA 1 c Quinoa, cooked
2 tb Shiitake Mushrooms, finely
sliced and sauteed 2 tb Shiitake Mushroom Du elles
(see note) 1 tb Red Bell Pepper, roasted and
finely chopped 1 1/2 ts Tarragon, fresh, finely
chopped 1 1/2 ts Hazelnut Oil
Salt and Pepper, to taste SWEET CORN COULIS 6 Ears Sweet Corn (in husks)
1 tb Water (up to double amount)
Salt and Pepper, to taste GARNISHES Sage Leaves, fried (see note) 1 pn Finely Julienned, lightly
fried Zucchini (see note) 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 mi ture into 6 small timbale molds (or scoop mi ture in a tablespoon, round a second tablespoon over the mi ture and press spoons together). Unmold mi ture 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 mi ture 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 du elles, 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 e traordinaire, Chicago Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown

Trio Of Grains with Sweet Corn Coulis recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
670 people have voted
Last Reviewed on 2019-02-21



Thursday, Feb 21 2019 Download & Print Trio Of Grains with Sweet Corn Coulis recipe  PDF   Rice recipes RSS   New

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