|½ tablespoon||Extra-virgin olive oil|
|1 teaspoon||Mustard seeds|
|2 tablespoons||Amaranth; uncooked|
|2¼ cup||Vegetable stock|
|2 cups||Beans; cooked (white or red kidney)|
|10||Calmyrna figs, dried; chopped|
|⅓ cup||Parsley; minced|
|1 tablespoon||Sesame seeds; toasted, for garnish|
|½ cup||Orange juice, fresh|
|Salt to taste|
|8 cups||Salad greens, mixed OR romaine; shredded|
|1 cup||Arugula; chopped|
SALAD AND DRESSING
Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper.
Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water.
To serve: Place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber. Vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
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