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Amaranth
Grits
Combine
the amaranth, garlic, onion, and stock in a 2 quart saucepan.
Boil, reduce heat and simmer, covered until most of the liquid
has been absorbed, about 20 to 25 minutes.
Stir well. If the mixture is too thin or the amaranth not
quite tender (it should be crunchy, but not gritty hard), boil
gently while stirring constantly until thickened, about 30
seconds.
Add salt or tamari to taste.
Stir in a few drops of hot sauce, if desired, and garnish
with chopped tomatoes. |
Ingredients
1 c. amaranth
1 small clove garlic, peeled and finely chopped
1 medium onion, peeled and finely chopped
3 c, water or vegetable stock
Sea salt or tamari soy sauce to taste
Hot sauce to taste (optional)
Garnish: 2
ripe plum tomatoes
NOTE:
Sweet Italian basil is the basil most people are familiar
with, but
lemon basil would also be excellent in this recipe.
Serves: 2
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