Amaranth With Tomato Type Sauce Recipes
AMARANTH WITH TOMATO TYPE SAUCE
Make and share this Amaranth With Tomato Type Sauce recipe from Food.com.
Provided by drhousespcatcher
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
- Wash spinach, then simmer until tender.
- Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
- 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.
- 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].
- Stir the sauce into the amaranth or spoon it on top.
- 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.
Nutrition Facts : Calories 224.6, Fat 4, SaturatedFat 0.8, Sodium 79.7, Carbohydrate 39.4, Fiber 6.5, Sugar 4, Protein 11.4
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- Bring the stock to a boil in a medium saucepan. Whisk in the amaranth, reduce heat to low, cover, and simmer for 25 minutes or until the liquid is absorbed and the amaranth is tender, stirring occasionally. Remove from the heat, stir in the butter and cheese and season to taste with salt and pepper. Pour into a greased 9-by-9-inch baking pan and cool completely. Refrigerate for at least two hours (preferably overnight) to set the “polenta."
- Meanwhile, in a large saucepan, heat the oil over moderate heat. Sweat the onion, garlic and red pepper flakes for five minutes. Add the tomatoes and tomato juice, reduce the heat and simmer for 20 minutes. Keep warm.
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