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Trio of Grains with Sweet Corn Coulis

Trio of Grains with Sweet Corn Coulis is built on Lemon Juice, Tomato Concasse, Herb Infused Olive Oil, Basmati Rice Cooked, and Tomato Paste. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 tbsp
• 2 tbsp
• 1 tbsp
• 1 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through.

2. 2

   Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together).

3. 3

   Unmold mixture and set aside.

4. 4

   COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked.

5. 5

   Discard husks and remove kernels from cobs.

6. 6

   In a food processor blend kernels with enough water to produce a sauce.

7. 7

   Pass mixture through a fine strainer, and season the liquid with salt and pepper.

8. 8

   TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate.

9. 9

   Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini.

10. 10

    To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion.

11. 11

    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.

12. 12

    Repeat with finely julienned zucchini, frying just until golden.