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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 lb White mushrooms sliced
- Â Â (or possibly a combination of white and Shiitake mushrooms)
- 1 Tbsp. Chopped garlic
- 1/4 c. Minced fresh Italian parsley leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 1 c. Couscous
- 4 c. Low-sodium chicken stock simmering, covered
- Â Â (or possibly use vegetable stock)
- 1/2 tsp Grnd tumeric
- 1 c. Quinoa
- 1 c. Finely-minced scallions
- 2 c. Frzn petite peas
- Â Â Fresh parsley leaves for garnish
- Â Â Freshly-grated Parmesan cheese to taste
Directions
- * Note: Available at natural food stores or possibly in the speciality food section in a supermarket.
- In a large skillet heat the extra virgin olive oil over moderately-high heat till warm but not smoking and saute/fry the mushrooms, stirring, till golden, about 2 to 3 min. Reduce heat to moderate and add in garlic, stirring, till lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat.
- In a heavy saucepan heat 1 Tbsp. extra virgin olive oil over moderately-high heat till warm but not smoking and saute/fry the couscous, stirring to coat, about 1 minute. Stir in 1 c. simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 min. Uncover and gently fluff the couscous with a fork. Cover and keep hot.
- In a large bowl combine quinoa with sufficient cool water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cool water and drain well.
- In a large heavy pot heat 1 Tbsp. extra virgin olive oil over moderately-high heat and saute/fry scallions till wilted but not browned. Stir in the rinsed quinoa and cook, stirring, till warm about 1 to 2 min. Add in 1 c. of simmering stock, stirring, till absorbed, about 5 min. Add in another c. of simmering stock, stirring, till liquid is almost completely absorbed, about 10 min.
- Add in the mushrooms, couscous, remaining 1 c. of simmering stock, and peas and cook, stirring till almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add in boiling water in 1/4-c. increments till desired texture is achieved. Season with salt and pepper.
- Serve immediately and garnish with parsley leaves and grated Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 149 | 31% |
| Total Fat 16.84g | 21% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 763mg | 22% |
| Total Carbs 67.16g | 18% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.43g | 2% |
| Protein 15.61g | 25% |
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