Any suggestions for preparing amarynth?!
Any suggestions for preparing amarynth?
Answers: Amaranth with Spinach Tomato Mushroom Sauce
1 cup amaranth seed
2-12 cups water
1 Tablespoon olive oil
1 bunch spinach (or young amaranth leaves if available)
2 ripe tomatoes, skinned and coarsely chopped
1/2 pound mushrooms, sliced
1-1/2 teaspoons basil
1-1/2 teaspoons oregano
1 clove of garlic minced
1 Tablespoon onion, minced
Sea salt and pepper to taste (or use a salt substitute)
Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Sauté approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.
Stir the sauce into the amaranth or spoon it on top.
Amaranth "Grits"
1 cup amaranth
1 clove garlic, finely chopped or pressed
1 medium onion, finely chopped
3 cups water or vegetable stock
Sea salt or soy sauce to taste
Hot sauce to taste
Garnish: 2 plum tomatoes
Combine the amaranth, garlic, onion, and stock in a 2-quart saucepan. Boil; reduce heat and simmer covered until most of the liquid has been absorbed, about 20 minutes.
Stir well. If the mixture is too thin or the amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt or soy sauce to taste.
Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes. try this:
http://www.recipezaar.com/96339... Wild Amaranth Spanokopita
4 cups cooked Wild Amaranth
1 12-oz can of black olives, sliced
1 lb. feta cheese
1 bulb garlic
1 tsp garlic powder
pinch of salt
Tbsp olive oil
1 box filo leaves
? -1 cup olive oil
1. Prepare Amaranth greens so that you have 4 cups cooked.
2. Mix Wild Amaranth greens with olives, feta cheese, garlic powder, salt, olive oil and chopped garlic.
This is your filling.
3. Cut filo leaves in half lengthwise. Follow directions on filo box for preparing and folding pastries properly. Put ? cup filling in each pastry. Use 3 sheets filo per pastry.
4. Arrange on ungreased cookie sheets and bake at 350° for 30 minutes.
Makes approx. 30 pastries. Cook as you would spinach, or use leaves in tossed salad. best in spring though. In the fall you can use the seeds when making whole grain breads. I have done these and was good.