Trio of Grains with Sweet Corn Coulis

Ready in 1h

Try this Trio of Grains with Sweet Corn Coulis recipe, or contribute your own.


1 1/2 ts Hazelnut Oil
1 1/2 tb Pine Nuts, roasted
Salt and Pepper, to taste
1 c Basmati Rice, cooked
2 tb Tomato paste
2 tb Tomato Concasse (see note)
1 tb Herb-Infused Olive Oil
2 tb Shiitake Mushrooms, finely
1 1/2 ts Tarragon, fresh, finely
1 c Quinoa, cooked
1 1/2 tb Zucchini, blanched and
2 tb Shiitake Mushroom Duxelles
Salt and Pepper, to taste
6 Ears Sweet Corn (in husks)
1 1/2 tb Mint, fresh, finely minced
1 tb Red Bell Pepper, roasted and
1 tb Water (up to double amount)
Salt and Pepper, to taste
1 pn Finely Julienned, lightly
Sage Leaves, fried
1 c Cooked Couscous
1 1/2 tb Cucumber, finely diced
1 1/2 tb Lemon juice
2 tb Spinach, chopped and sauteed
Salt and Pepper, to taste

Original recipe makes 6 Servings



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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