Wild Mushroom Quinoa (if you do not like mushrooms, use your favorite vegetables) Also can be vegan!

Look up the amazing health benefits of Quinoa (use instead of cous cous, rice, or risotto)

I promise you will like this MORE than risotto.....

4c Chicken or Vegetable Broth

3/4c White Wine (cooking wine will work as well)

2tbs Olive Oil

1tbs Butter (I use smart balance organic butter)

1 Large Shallot (or onion finely chopped)

2 Cloves Garlic (finely chopped, or make it easy with already chopped from a jar)

12oz Quinoa (I find it in the bulk section at Gorham Hannaford)

As many mushrooms as you want, I like oyster, baby bella, etc.

Some thyme, rosemary, oregano, salt and pepper (I prefer fresh herbs, they have the herb packs with all of these in one occasionally instead of having to buy separately, or just use dried).

In medium pot, heat broth to simmer

In pan add 1tbs olive oil, and half tbs butter to pan with mushrooms, soften mushrooms, add salt and pepper

In another medium pot heat 1tbs of olive oil and 1/2 tbs of butter with the shallots and garlic until translucent stirring often so garlic does not burn.  Add Quinoa and coat and cook for about 3 minutes until fragrant.  (From here on med should be the highest temp)

Pour in 3/4c white wine and stir until evaporated.  Continue with 1/2c chicken broth until evaporated, if using dried herbs add now.  Continue adding 1/2 cup broth until evaporated until gone, about 25 minutes.  If using fresh herbs add to the last 1/2 cup broth.  When adding the final cup of broth, tun burner down and cover so Quinoa gets softer, stir in mushrooms.

FABULOUS