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Categories:
olive oil white mushrooms garlic fresh Italian parsley salt olive oil couscous low-sodium ground tumeric quinoa scallions frozen petite peas parsley Parmesan
Viewed: 75 - Published at: 2 years agoIngredients
- 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 chicken stock or 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
Method
- 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.
