Amaranth with Spinach Tomato Mushroom Sauce

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Recipe submitted by K13@mindspring.com

Amaranth with Spinach Tomato Mushroom Sauce

Ingredients (use vegan versions):

1 cup amaranth
1 tablespoon olive oil
1 bunch spinach
2 ripe tomatoes
1/2 lb mushrooms, sliced
1 1/2 teaspoon basil
1 1/2 teaspoon oregano
salt and pepper to taste
pinch garlic powder, or one clove minced
pinch onion powder, or 1 tablespoon minced

Directions:

Prepare amaranth (a grain I haven't seen used elsewhere in this directory)seperately. This sauce will also work nicely with pasta. I just stir the sauce directly into the amaranth. This makes for a warm, cozy meal. I can make it on my lunch break,in about 30 minutes, when I have all the ingredients on hand.

Sauce:

Stem and wash spinach, then boil until tender, approx 20 min. Dip tomatoes into boiling water to loosen skin, 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.

Amaranth is GREAT because it is high in iron, and I lean towards the anemic side much of the time. One serving provides 60% of your RDA. I think it tastes a lot like grits. I've also heard it compared to fish eggs, but I've never had them so I wouldn't know. It MUST be yummier than fish eggs; I love it.

Serves: 2

Preparation time: 45 minutes

How do you prepare amaranth?

Archived comment by: deb

2 1/2 cups of water to one cup of amaranth, cooked on the stovetop for 20-25 minutes, it should be slightly crunchy, but not hard. You can also add 1/2-1 tsp of salt if you like. This recipe is so tasty! I was looking for a way to incorporate Amaranth into my meals because of the high iron content and it looks like I found a way. Thanks!

Archived comment by: faerie

This was the first recipe I made using Amaranth. I found the texture of it to be somewhere between Quinoa and Cream of Wheat. Anyway, I mis-read the recipe (I threw the sauce ingredients in together, and had no basil) but it turned out very well. Very filling, very comforting.

Archived comment by: raiel

This was incredible. I had to make a special trip to the store for basil and oregano, but it was well worth it.

Archived comment by: daftcat