Part 83 (1/2)

3 tablespoons soy sauce

3 tablespoons vegetable stock

1 tablespoon mirin

Lime wedges for garnish

PREPARE THE quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14, minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool.

For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry, chill the covered quinoa for at least an hour. When ready to use, break up any chunks of the cold quinoa with a fork.

Prepare the stir-fry: Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok. Have all of your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 to 5 minutes.

Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.

In a measuring cup, combine the soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10 for 14 minutes, until the quinoa is very hot (it helps to use two spoons/spatulas to scoop the quinoa around).

Serve with lime wedges and additional soy sauce, to season individual servings to taste.

LENTILS AND RICE WITH CARAMELIZED ONIONS AND SPICED PITA CRISPS.

SERVES 4 TO 6.

if served without pita TIME: 1 HOUR 20 MINUTES.

This is referred to as Mujadarah or Enjedra and a dozen other names in the Middle East.Terry says she could live for months on the simple and scrumptious meal of rice, lentils, and onions, and be a.s.sured she has d.a.m.n well tried.Try it and be amazed how few ingredients can make something so yum. It's a different version of comfort food; here spiced red lentils transform into creamy, golden mash that just melts right into the fragrant rice and rich caramelized onions. Serve alongside braised chard or kale.

Subst.i.tute brown, green, or black lentils for the red lentils. Unlike red lentils, these varieties hold their shape so this dish will have more of a pilaflike consistency, but is still delicious.

3 large yellow onions, peeled and sliced into thin rings (about 2 pounds)

cup olive oil

1 cup long-grain basmati rice (brown or white), rinsed

1 cup red lentils, rinsed

1 cinnamon stick

teaspoon ground allspice

1 teaspoon ground c.u.min

PREHEAT THE oven to 400F.

In a large, deep baking pan, toss the onion rings with the olive oil to coat. Be sure to separate the rings and spread them out in the pan. Roast in the oven for 25 to 30 minutes, stirring often. The idea is the get most of the onion rings deep brown, crisp, and even burned on the edges. The deeper they roast, the sweeter they'll taste. When done, remove from the oven and set aside.

Bring 4 cups of water to a boil in a large, heavy-bottomed pot. Add the rice, cinnamon stick, ground c.u.min, and allspice. Bring back to a boil, then lower the heat, cover, and simmer for 15 minutes.