MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Trio of Grains with Sweet Corn Coulis
  Categories: Vegetarian, Main dish
       Yield: 6 servings
       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
       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 To 2 tb Water
            Salt and Pepper, to taste
            Sage Leaves, fried
       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.
   Serves 6
   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
   Posted from the Echo’s Library 04/29/94 by Frank Skelly