Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------COUSCOUS-------------------------------
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

------------------------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 Tarragon, fresh, finely
- chopped
1 1/2 ts Hazelnut Oil
Salt and Pepper, to taste

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

-------------------------GARNISHES------------------------------
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.

Created by: Charlie Trotter, chef extraordinaire, Chicago

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown

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