California Couscous
Stevco/Richard Bagdasarian
1 1/2 cups chicken broth
1/8- 1/4 teaspoon
ground pepper
1 cup uncooked couscous
2 tablespoons lemon juice
1 1/2 cups California
seedless grapes
1/4 cup chopped
fresh parsley
1 tablespoon finely chopped
green onions
2 tablespoons pine nuts
Bring broth and pepper to a boil in a small saucepan.
Add couscous and lemon juice; mix well. Cover,
remove from the heat and let stand for 5 minutes.
Add remaining ingredients and toss lightly to mix.
Serve warm. Makes 4 servings.
Recipe courtesy of the California Table Grape Commission.
Risotto with Sweet Italian
Sausage and Radicchio
Premio
2 tablespoons olive oil
5 links Premio* sweet
Italian sausage,
removed from casings
1 medium onion,
chopped fine
2 heads radicchio, cored
and chopped
1 1/2 cups Arborio rice
(Italian short grain)
1/2 cup dry white wine
6-8 cups chicken or
vegetable broth,
warmed
2 tablespoons butter
2/3 cup grated
Parmesan cheese
Heat olive oil in a large heavy skillet or sauce pot
over medium heat. Add sausage and onion and
cook for 6-8 minutes, breaking up sausage. Add
radicchio and cook for 3 minutes.
Add rice and stir until rice is hot, 3-5 minutes. Add
wine and stir until dry.
Add 2 cups broth and cook, stirring often, until rice
absorbs liquid. Add remaining broth 1/2 cup at a
time, stirring often, until rice is creamy but still
slightly al dente, 15-20 minutes.
Remove from the heat and cover for 5-8 minutes. Stir
in butter and Parmesan vigorously. Serve immediately.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.
