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Amaranth
with Spinach-Mushroom Tomato Sauce
Prepare
amaranth separately. To cook amaranth
boil 1 cup seeds in 2-1/2 cups liquid such as water or half water
and half vegetable stock until seeds are tender, about 18
to 20 minutes. (Add fresh herbs or ginger to the cooking liquid
if desired)
Sauce:
Put
up a pot of boiling water. Stem and wash spinach. Dip tomatoes
into boiling water for a few seconds to loosen skin
(even easier to do if you freeze the tomatoes
overnight, believe it or not!), then core and peel. Chop
tomato corsely.
Heat
oil in large skillet over medium heat. Add garlic and onion.
Saute approx 2 min.
Add
tomato, mushroom, basil, oregano, salt, pepper, and 1 tablespoon
water.
Cook
approx 5 min, stirring occasionally. Drain and chop spinach,
then add to tomato concoction. Cook an additional 10-15 min,
stirring occasionally. Mash tomato somewhat as you cook.
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Ingredients
1 c. amaranth
1 tbsp. olive oil
1 bunch spinach
2 ripe tomatoes
1/2 lb mushrooms, sliced
1 1/2 tsp.basil
1 1/2 tsp oregano
salt and pepper to taste
pinch garlic powder, or one clove minced
pinch onion powder, or 1 tbsp. minced
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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