Amaranth with Spinach Tomato Mushroom Sauce

Side Dishes.

Amaranth with Spinach Tomato Mushroom Sauce


Quantity Ingredients
1 cup amaranth seed
2-1/2 cups water
1 tbsp olive oil
1 bunch spinach (or young amaranth leaves if available)
2 ripe tomatoes, skinned and coarsely chopped
1/2 lb mushrooms, sliced
1-1/2 tsp basil
1-1/2 tsp oregano
1 clove garlic minced
1 tbsp onion, minced
Sea salt and pepper to taste


Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes. While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Saute approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 to 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking. Stir the sauce into the amaranth or spoon it on top.