AMARANTH STIR FRY A: OK AB: A B: A O: OK

  • 1 cup amaranth
    		• A: HBAB: NB: AO: O
  • 1/8 teaspoon salt
    		• A: NAB: NB: NO: N
  • 1 tablespoon olive oil
    		• A:HBAB: HBB: HBO: HB
  • 1 cup leek, sliced
    		• A: HBAB: NB: NO: HB
  • 1/2 cup portobello mushroom, chopped
    		• A: NAB: NB: NO: N
  • 1 teaspoon soy sauce
    		• A: HBAB: NB: NO: N
  • 1/2 cup Ezekiel bread, crumbled
    		• A: HBAB: HBB: HBO: HB
  • 1/2 cup green onions, chopped
    		• A: NAB: NB: NO: N
  • 1/2 cup pumpkin seeds, toasted
    		• A: HBAB: AB: AO: HB
    Rinse and drain amaranth. Dry roast amaranth in a heavy 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 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.

    Note: can omit mushroom w/no problem.

    Serving Size: 6

    Adapted from:
    soar.Berkeley.EDU

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