AMARANTH STIR FRY | A: OK | AB: A | B: A | O: OK
| |||||||||||||||||||||||||||||||||||||||||||||||||
A: HB | AB: N | B: A | O: O |
| A: N | AB: N | B: N | O: N |
| A:HB | AB: HB | B: HB | O: HB |
| A: HB | AB: N | B: N | O: HB |
| A: N | AB: N | B: N | O: N |
| A: HB | AB: N | B: N | O: N |
| A: HB | AB: HB | B: HB | O: HB |
| A: N | AB: N | B: N | O: N |
| A: HB | AB: A | B: A | O: HB |
| |
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
Copyright 2000 All Rights Reserved