Amaranth With Tomato Type Sauce

Chef #208121's Note:

Note this is modified from http://www.icuc-iwmi.org/Recipe_of_the_month/recipe_July%202006.htm

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 cup amaranth, seed
• 2 1/2 cups water
• 1 bunch spinach
• 2 ripe tomatoes, skinned and coarsely chopped
• 1/2 lb mushroom, sliced
• 1 1/2 teaspoons oregano
• 1 garlic clove, minced
• 1 tablespoon onion, minced
• salt
• pepper

Directions:

1. Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
2. Wash spinach, then simmer until tender.
3. Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
4. Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
5. Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
6. Stir the sauce into the amaranth or spoon it on top.
7. Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.

Reviews

[Mia in Germany]

Nice, solid recipe for amaranth. Good taste and very good instructions, so four stars. Just have to remark that after 18 minutes my amaranth was more porridge-like than grainy, but that's just for consistency, not for taste I guess. The recipe is a nice base for variations on the theme :) Thanks for sharing!
Made for Healthy Choices ABC.