Wild mushroom israeli couscous "risotto"
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Ingredients
4
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Preparation
Preparation8 min
Cook time10 min
- Heat olive oil over low to medium heat in a large pan. Add the onion and garlic and saute until onion is translucent. Add the sprig of thyme.
- Add the couscous and saute until a light golden color is obtained. Pour in the wine and cook until the wine evaporates.
- Toss in the mushrooms and saute for a couple of minutes.
- Add 1 cup of broth and stir well. Once most of the liquid is absorbed, continue to add broth 1/2 cup at a time, stirring frequently in between.
- Turn off the heat and add the Boursin/cream cheese. Stir well.
- Serve garnished with chopped fresh parsley.
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