Trio of grains with sweet corn coulis

6 servings

Ingredients

Quantity Ingredient
1 cup Cooked Couscous
1½ tablespoon Cucumber, finely diced
1½ tablespoon Pine Nuts, roasted
1½ tablespoon Mint, fresh, finely minced
1½ tablespoon Lemon Juice
2 tablespoons Tomato Concasse (see note)
1 tablespoon Herb-Infused Olive Oil
Salt and Pepper, to taste
1 cup Basmati Rice, cooked
2 tablespoons Spinach, chopped and sauteed
2 tablespoons Tomato Paste
1½ tablespoon Zucchini, blanched and finely diced
Salt and Pepper, to taste
1 cup Quinoa, cooked
2 tablespoons Shiitake Mushrooms, finely sliced and sauteed
2 tablespoons Shiitake Mushroom Duxelles (see note)
1 tablespoon Red Bell Pepper, roasted and finely chopped
1½ teaspoon Tarragon, fresh, finely chopped
1½ teaspoon Hazelnut Oil
Salt and Pepper, to taste
6 Ears Sweet Corn (in husks)
1 tablespoon Water (up to double amount)
Salt and Pepper, to taste
Sage Leaves, fried (see note)
1 pinch Finely Julienned, lightly fried Zucchini (see note)

Directions

COUSCOUS

BASMATI RICE

QUINOA

SWEET CORN COULIS

GARNISHES

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 ¾ 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.

Created by: Charlie Trotter, chef extraordinaire, Chicago Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown

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