mushroom-thyme pilaf

I like to make this pilaf with quinoa because it's high in filling protein, but you can make it with rice as well, if you prefer. Soy sauce may seem like a strange ingredient here, but it really brings out the meaty flavor of the mushrooms.

Serves 4

1 cup quinoa or rice
1 lb mushrooms (shitake, cremini, oyster, etc.)
1/2 onion, peeled and cut into chunks
4 sprigs fresh thyme
1 garlic clove
2 tbsp soy sauce
1/2 cup grated parmesan
olive oil
pepper

Cook quinoa or rice according to package directions. Heat 2 tbsp oil in a large skillet. In the food processor, pulse mushrooms, onions and garlic together until finely chopped. When oil is hot, add vegetables and thyme to skillet (no need to chop the thyme, just add the whole sprigs). Cook for 5 minutes, then add soy sauce. Continue to cook until soy sauce has evaporated and season with pepper. Remove from heat and toss with quinoa or rice and parmesan.