Israeli Couscous Risotto

[Rachel Perlow]

Israeli Couscous Risotto

Serves 2 as Main Dishor 4 as Side.

I had Israeli Couscous, Leeks and Mushrooms in the house. An internet search led to this recipe Couscous Risotto with Wild Mushrooms. With a few substitutions, here's my rendition. If you don't have one of my ingredients, just substitute the original!

• 4 c chicken stock (see eGCI Stock Course)
  
• 1/2 oz dried porcini
  
• 1 T olive oil
  
• 1 c leeks, sliced and thoroughly washed
  
• 1 T garlic. sliced
  
• 2 c white mushrooms (about 4-6 ounces), sliced
  
• 2 c Israeli couscous
  
• 1/2 c dry sherry
  
• 1/4 tsp salt (if stock is unsalted)
  
• 1 T grated lemon zest
  
• 1 medium tomato, seeded and diced
  
• 1/2 c freshly grated parmesan cheese
  

In microwave safe bowl (I use a pyrex measuring cup) or a 2 qt saucepan, bring the stock to a boil, then reduce heat to low. (I use 4x concentrated stock prepared using the eGCI Stock course method: 1 cup concentrated stock plus 3 cups water. I use a portion of the water to steep the porcinis.) Pour some of the hot stock on top of the dried mushrooms and allow to steep while prepping the other ingredients. After 20-30 min remove the porcini, carefully strain the mushroom flavored broth (there may be some grit to avoid) back into the chicken stock. Chop the porcini and add to stock.

Place a large saucier or frying pan over high heat. Add olive oil to the pan, then saute the leeks, garlic and mushrooms for about 5 minutes. Until they have almost rendered all their liquid and just begin to brown. Add the Israeli couscous to mushrooms in the pan and saute for an additional 10-12 minutes over medium heat.

Lower the heat, add the sherry, stir and then after that has begun to absorb, add a cup of the stock and the salt (if using unsalted stock). Stir frequently until the liquid is mostly absorbed. Then stir in the remaining 3 cups of stock, adjust heat and simmer for about 10 minutes, stirring occasionally.

When the liquid is almost all absorbed, but there is still some left, turn off heat and stir in the lemon zest, diced tomato and grated cheese. Allow to rest for a minute or two then serve. Mmm.

Keywords: Main Dish, Side, Intermediate, Pasta, Vegetables, Lunch, Dinner, American, Italian, Middle Eastern, Healthy Choices

( RG1070 )