1 cup amaranth
1 teaspoon salt, optional
1 bunch spinach
2 ripe tomatoes
1 tablespoon olive oil
pinch garlic powder or 1 clove, minced
pinch onion powder or 1 tablespoon, minced
1/2 pound mushrooms, sliced
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
salt and pepper, to taste
1. Place amaranth, 2 1/2 cups water, and salt (if desired) in pot, and cook on the stovetop for 20-25 minutes; it should be slightly crunchy, but not hard.
2. For sauce, boil spinach until tender, approximately 20 minutes. Dip tomatoes into boiling water to loosen skin, then core and peel. Chop tomato corsely.
3. Heat oil in large skillet over medium heat. Add garlic and onion, sand saute approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper, and 1 tablespoon water.
4. Cook approximately 5 minutes, stirring occasionally. Drain and chop spinach, then add to tomato concoction. Cook an additional 10-15 minutes, stirring occasionally. Mash tomato somewhat as you cook. Mix sauce into cooked amaranth.
This sauce also works nicely with cooked pasta. 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.