|1 cup||Amaranth; uncooked|
|⅛ teaspoon||Sea salt|
|1 tablespoon||Olive oil|
|1 cup||Leeks; sliced|
|½ cup||Mushrooms; sliced|
|½ cup||Green peppers; sliced|
|1 teaspoon||Soy sauce|
|½ cup||Whole wheat bread crumbs|
|½ cup||Scallions; sliced|
|½ cup||Pumpkin seeds; toasted|
Rinse and drain amaranth.
Dry roast amaranth in a hevy skillet over medium heat for 5 minutes.
Bring 3 cups water and salt to a boil. Stir in amaranth and return to a boil.
Lower heat and place a flame deflector or heat diffuser under the pot.
Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally.
Heat a skillet and brush generously with oil. Add leeks and saute for 5 minutes.
Add mushrooms and peppers and saute for 10 minutes, stirring often.
Sprinkle with soy sauce and one teaspoon water.
Sprinkle bread crumbs over top of vegetables.
Place amaranth on top of crumbs. Cover and heat through.
Stir to combine all ingredients, place in a serving dish and garnish with scallions and pumpkin seeds.
Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g carb; 11 g fat; 0 mg chol; 93 mg calcium
From DEEANNE's recipe files
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