Tuesday, August 28, 2012

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

I love risotto and I was thinking why not make it with Israeli couscous rather than rice? Then this recipe was born! If you don't have the fresh herbs, dried ones would probably do just as well.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

Instagram Photo (User: veganmiss)
* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients:
  • 1 package (1 oz.) dried mushroom mixture*
  • 1/2 medium yellow onion, sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup dinosaur kale, chopped
  • 2 tbsp fresh basil, minced
  • 1/2 tsp fresh oregano, minced
  • 1 tbsp fresh rosemary, minced
  • 1/2 tsp fresh thyme, minced
  • 2 tbsp fresh parsley, minced
  • salt and pepper, to taste
  • 1 cup Israeli couscous
  • 1/2 cup dry white wine
  • 1/2 cup non-dairy milk (optional)*
  • 1/2 medium lemon, juiced
  • vegan Parmesan, to top (optional)*
* Recipe:
  1. In a pot, boil the dried mushrooms until tender. Reserve 2 cups of the mushroom water.
  2. In the same pot, sautee the onions in olive oil until translucent. Add the garlic and cook for a minute or two.
  3. Chop the rehydrated mushrooms and add the mushrooms, kale, herbs, salt, and pepper to the pot. Cook until kale begins to wilt. 
  4. Add the couscous and cook for a few minutes. Add a laddle or two of mushroom water to the couscous. Stir often. Once the liquid has disappeared, add another laddle or two.
  5. Continue adding liquid in this manner until the 2 cups run out. While you are doing this, add the wine, lemon, and milk (if using) as you go too, a bit at a time.
  6. Top with vegan Parmesan if desired.
* Note: One could use a variety of fresh mushrooms in this dish instead. If that is the case, prepare 2 cups of vegetable stock instead of the reserved mushroom water. I added non-dairy milk to this recipe but I really don't think it needs it. I used almond milk, but feel free to use whatever you prefer. The vegan Parmesan brand I like is Galaxy topping.

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