Trio of Grains with Sweet Corn Coulis
Submitted by JackieV
An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.
YIELD
6 servingsPREP
60 minCOOK
10 minREADY
1 hrsThis is the kind of dish that makes guests lean in and ask, “Did you really make this at home?"
Three grains, each prepared with their own distinct personality: lemony couscous with pine nuts, cucumber, and mint; basmati rice tossed with sauteed spinach and tomato paste; and earthy quinoa enriched with shiitake duxelles, roasted red pepper, and hazelnut oil.
Mold them into neat timbales (or shape them between two spoons), then pool a velvety sweet corn coulis underneath for a plate that belongs in a fine dining restaurant.
It is entirely vegetarian, naturally wholesome, and packed with layered textures and flavors from every component.
Chef Tips
- Cook your grains ahead of time and refrigerate. Warm them gently in a double boiler just before plating so they hold their shape in the molds.
- Roast the corn in the husk for the deepest, sweetest flavor in the coulis. Strain the blended coulis well for a smooth, restaurant-quality sauce.
- The shiitake duxelles can be made a day ahead. Mince the mushrooms very fine so they blend seamlessly into the quinoa.
- Fry sage leaves and zucchini julienne at the last minute so they stay crisp when they hit the plate.
Ingredients
Directions
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 sauté in oil with a pinch of minced shallot or onion.
To fry sage leaves and zucchini for the garnishes, heat ¾ inch of oil in a pan to 350℉ (180℃) (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
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