Quinoa and Shiitake Pilaf

Quinoa (pronounced KEEN-wah), a South American staple, is the only grain that can truly function as a meat substitute since it has all eight amino-acid chains found in meat. It’s a soft, nutty grain, known for the halo the germ creates around each kernel when cooked. Mince the vegetables quite fi ne so their texture doesn’t overwhelm the tiny grains.

2 tablespoons olive oil

1 medium shallot, minced

1 medium carrot, peeled and minced

1 celery rib, minced

4 ounces shiitake mushroom caps, thinly sliced

1 cup quinoa, rinsed in a fine-mesh colander set in the sink and drained

1 teaspoon stemmed thyme or 1⁄2 teaspoon dried thyme

2 cups vegetable broth

2 teaspoons finely grated lemon zest

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 bay leaf

• Heat a large saucepan over medium heat. Swirl in the olive oil, then add the shallot, carrot, and celery. Cook, stirring often, until softened and lightly browned, about 6 minutes.
• Add the shiitakes; cook, stirring often, until softened, about 2 minutes.
• Stir in the quinoa and thyme; cook, stirring constantly, for 1 minute. Then pour in the broth and bring to a simmer, scraping up any browned bits on the pan’s bottom.
• Stir in the lemon zest, salt, pepper, and bay leaf. Cover, reduce the heat to low, and simmer until all the liquid has been absorbed, about 18 minutes.
• Set aside, covered, off the heat for 5 minutes; then fl uff the mixture with a fork before serving

Makes 6 servings