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Receta Risotto Of Israeli Couscous With Sauteed Mushrooms And Oven Dried Tomatoes
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Ingredientes
- 1Â 1/2 c. couscous
- 2 Tbsp. butter, unsalted
- 1 lt chicken stock
- 1/4 c. sliced shiitake mushroom
- 1/4 c. sliced Oyster mushroom
- 15 x oven-dry tomato
- 1/2 tsp fresh thyme
- 1/2 c. Caliterra Sauvignon Blanc white wine
- 1/4 c. fresh parmesan cheese
Direcciones
- Preheat the oven to 350 degrees Fahrenheit.
- Put the couscous on a baking sheet and toast it in the oven till it becomes light caramel in colour. Remove it from oven. Heat 1 Tbsp. of butter in a medium saucepan over a medium heat and add in the couscous. Stir the couscous till you see which it is taking on some colour. Deglaze the pan with 1/2 the amount of wine and reduce this till dry.
- Turn the heat down to low and add in the chicken stock to the saucepan a little bit at a time till the couscous is tender. In a separate frying pan heat the butter over a medium-high heat and saute/fry the mushrooms for about 4 min or possibly till they become a nice colour. Deglaze the pan with wine. Add in the mushrooms and wine to the couscous. Add in the grated Parmesan and the oven-dry tomatoes, check the seasoning and add in the thyme at the last minute. Stir well and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 72 | 21% |
| Total Fat 8.25g | 10% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 499mg | 21% |
| Potassium 357mg | 10% |
| Total Carbs 52.28g | 14% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.13g | 0% |
| Protein 13.61g | 22% |
