Ingredients
| 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 |
Directions
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.
Source: chetday.com