Ingredients Jump to Instructions ↓


  2. 1 c amaranth, uncooked

  3. 1/8 ts sea salt

  4. 1 tb olive oil

  5. 1 c leeks, sliced

  6. 1/2 c mushrooms, sliced

  7. 1/2 c green peppers, sliced

  8. 1 t soy sauce

  9. 1/2 c whole wheat bread crumbs

  10. 1/2 c scallions, sliced

  11. 1/2 c pumpkin seeds, toasted

  12. Rinse and drain amaranth. Dry roast amaranth in a hevy skillet over

  13. 5 minutes. Bring

  14. 3 cups water and salt to a boil.

  15. Stir in amaranth and return to a boil. Lower heat and place a flame

  16. deflector or heat diffuser under the pot. Cover and simmer for 35

  17. minutes or until all water is absorbed, stirring occasionally. Heat

  18. a skillet and brush generously with oil. Add leeks and saute for 5 minutes. Add mushrooms and peppers and saute for 10 minutes,

  19. stirring often. Sprinkle with soy sauce and one teaspoon water.

  20. Sprinkle bread crumbs over top of vegetables. Place amaranth on

  21. top of crumbs. Cover and heat through. Stir to combine all ingredients,

  22. place in a serving dish and garnish with scallions and pumpkin

  23. seeds.


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