2 quarts chicken or beef broth on 1 quart of each
3-4 leeks, cleaned and thinly sliced
1 large onion, peeled, halved and thinly sliced
2 8-oz boxes of mushrooms, of various types if you can get them, diced
4 tbsp. olive oil
3/4 cup of dry white wine
1 lb. very lean beef, finely cubed (optional)
1 cup quinoa, well rinsed or 1 cup orzo or other small pasta or 1 cup rice
If using the meat, place in a Dutch oven and add one quart of the broth and 2 cups of water. Simmer until the meat is very tender and the stock reduces by a quarter. Set aside.
Heat the oil in a large skillet. Add the onions, leeks and mushrooms. Saute until they all begin to brown a bit. Add to the Dutch oven with the remaining quart of broth, deglaze the skillet with the wine and then add to the Dutch oven, add the quinoa or rice or pasta and bring to a boil, reduce the heat to a simmer and simmer until the grain or pasta is tender. Add salt and pepper to taste, then serve with a crusty bread.
This could easily be made vegan by omitting the beef and the beef or chicken broths, using vegetable stock instead.
