Trio of grains with sweet corn coulis
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Trio of grains with sweet corn coulis
  Grains    Sweet    Corn    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:32 AM. Recipe ID 26142. Report a problem with this recipe.
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      Title: Trio of grains with sweet corn coulis
 Categories: Vegetarian, Vegan, Main dish, Grains
      Yield: 6 servings
      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

MMMMM------------------------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

      1 c  Quinoa, cooked
      2 tb Shiitake Mushrooms, finely
           - sliced and sauteed
      2 tb Shiitake Mushroom Duxelles
           - (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

MMMMM---------------------SWEET CORN COULIS--------------------------
      6    Ears Sweet Corn (in husks)
      1 tb Water (up to double amount)
           Salt and Pepper, to taste

           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 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.

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Recipe ID 26142 (Apr 03, 2005)

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