Total:
45 min
Active:
20 min
Yield:
4 servings

Ingredients

Directions

In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat.

In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute. Stir in 1 cup simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Uncover and gently fluff the couscous with a fork. Cover and keep warm. In a large bowl combine quinoa with enough cold water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cold water and drain well.

In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned. Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes. Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.

Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved. Season with salt and pepper.

Serve immediately and garnish with parsley leaves and grated Parmesan.

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