Recipe - Mushroom And Pea Quinoa Risotto

2 tablespoon Olive oil
1 pound White mushrooms, or a
combination of white
mushrooms and Shiitake
mushrooms, cut or sliced up
1 tablespoon Minced garlic
One fourth cup Chopped fresh Italian
parsley leaves
Salt and freshly ground
pepper, to taste
2 tablespoon Olive oil
1 cup Couscous
4 cup Lowsodium chicken stock or
vegetable stock, simmering
and covere
One half 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 cup Frozen petite peas
Fresh parsley leaves for
garnish
Freshly grated Parmesan, to
taste

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 One fourth cup increments
until desired texture is achieved. Season with salt and pepper.

Serve immediately and garnish with parsley leaves and grated Parmesan.

Yield: 4 servings
NOTES : (Courtesy Gourmet Magazine)

Recipe by: Cooking LiveShow #CL8792

Posted to MCRecipe Digest V1 #369, by Angele Freeman
jfreeman@netusa1.net on Sun, 12 Jan 1997.