Amaranth with Spinach Tomato Mushroom Sauce – rice – Hope you will like this one also, it is one of the best rice. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 cup amaranth
- 1 tablespoon olive oil
- 1 bunch spinach
- 2 ripe tomatoes
- 1/2 lb mushrooms, sliced
- 1 1/2 teaspoon bazil
- 1 1/2 teaspoon oregano
- salt and pepper to taste
- pinch garlic powder, or one clove minced
- pinch onion powder, or 1 tablespoon minced
Directions:
Prepare amaranth (a grain I haven”t seen used elsewhere in
this directory)seperately. This sauce will also work
nicely with pasta. I just stir the sauce directly into the
amaranth. This makes for a warm, cozy meal. I can make it
on my lunch break,in about 30 minutes, when I have all the
ingredients on hand.
Sauce:
Stem and wash spinach, then boil until tender, approx 20
min. Dip tomatoes into boiling water to loosen skin, then
core and peel. Chop tomato corsely. Heat oil in large
skillet over medium heat. Add garlic and onion. Saute
approx 2 min. Add tomato, mushroom, basil, oregano, salt,
pepper, and 1 tablespoon water. Cook approx 5 min,
stirring occasionally. Drain and chop spinach, then add to
tomato concoction. Cook an additional 10-15 min, stirring
occasionally. Mash tomato somewhat as you cook.
Amaranth is GREAT because it is high in iron, and I lean
towards the anemic side much of the time. One serving
provides 60% of your RDA. I think it tastes a lot like
grits. I”ve also heard it compared to fish eggs, but I”ve
never had them so I wouldn”t know. It MUST be yummier than
fish eggs; I love it.
Serves: 2
Preparation time: 45 minutes
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