Title: Trio Of Grains With Sweet Corn Coulis
Categories: Vegetarian, Rice
Yield: 6 Servings
----------------------------------COUSCOUS----------------------------------
1 c Cooked couscous
1 1/2 tb Cucumber; finely diced
1 1/2 tb Pine nuts; roasted
1 1/2 tb Fresh mint; 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 duxelles;
- (see note)
1 tb Red bell pepper; roasted and
- finely chopped
1 1/2 ts Fresh tarragon;
- finely chopped
1 1/2 ts Hazelnut oil
Salt and pepper; to taste
-----------------------------SWEET CORN COULIS-----------------------------
6 Sweet corn ears; in husks
1 tb Water; up to 2 tb
Salt and pepper; to taste
---------------------------------GARNISHES---------------------------------
Sage leaves; fried,
- (see note)
1 pn Zuchini; finely julienned,
- lightly fried, (see note)
Each of the three grain combinations can be formed using timbales
or other molds, or by the quenelle method using a generous 2 tb.
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" 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.
Recipe by Charlie Trotter, chef extraordinaire, Chicago
