Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------COUSCOUS----------------------------------
1 c Cooked Couscous 1 1/2 tb Lemon Juice
1 1/2 tb Cucumber, finely diced 2 tb Tomato Concasse (see note)
1 1/2 tb Pine Nuts, roasted 1 tb Herb-Infused Olive Oil
1 1/2 tb Mint, fresh, finely minced Salt and Pepper, to taste

--------------------------------BASMATI RICE--------------------------------
1 c Basmati Rice, cooked 1 1/2 tb Zucchini, blanched and
2 tb Spinach, chopped and sauteed - finely diced
2 tb Tomato Paste Salt and Pepper, to taste

-----------------------------------QUINOA-----------------------------------
1 c Quinoa, cooked - finely chopped
2 tb Shiitake Mushrooms, finely 1 1/2 ts Tarragon, fresh, finely
- sliced and sauteed - chopped
2 tb Shiitake Mushroom Duxelles 1 1/2 ts Hazelnut Oil
- (see note) Salt and Pepper, to taste
1 tb Red Bell Pepper, roasted and

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

---------------------------------GARNISHES---------------------------------
Sage Leaves, fried 1 pn Finely Julienned, lightly
- (see note) - 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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