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home > recipes > vegetables > amaranth stir fry
from BC, Canada * Exported from MasterCook * AMARANTH STIR FRY Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Amaranth -- uncooked 1/8 ts Sea salt 1 tb Olive oil 1 c Leeks -- sliced 1/2 c Mushrooms -- sliced 1/2 c Green peppers -- sliced 1 t Soy sauce 1/2 c Whole wheat bread crumbs 1/2 c Scallions -- sliced 1/2 c Pumpkin seeds -- toasted Rinse and drain amaranth. Dry roast amaranth in a hevy skillet over medium heat for 5 minutes. 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 peppers 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. Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g carb; 11 g fat; 0 mg chol; 93 mg calcium From DEEANNE's recipe files

Amaranth Stir Fry


average rating = 4 stars(4.00001 comment available)
SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by AMALEKK (1)


   

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keyword: amaranth
recipes for vegetables
recipes by amalekk
Email Address:
(posted July 27, 2000)

from BC,
Canada

* Exported from MasterCook *

AMARANTH STIR FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c
Amaranth -- uncooked
1/8 ts
Sea salt
1 tb
Olive oil
1 c Leeks -- sliced
1/2 c Mushrooms -- sliced
1/2 c
Green peppers -- sliced
1 t
Soy
sauce
1/2 c Whole
wheat
bread crumbs
1/2 c Scallions -- sliced
1/2 c
Pumpkin seeds -- toasted

Rinse and
drain amaranth.

Dry roast amaranth in a hevy skillet over medium heat for 5 minutes.

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 peppers 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.

Per serving: 340 cal; 11
g prot; 237 mg sod; 51 g
carb; 11
g fat; 0 mg chol; 93 mg calcium

From DEEANNE's recipe files



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+1 comment
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from Easton, PA, United States wrote:2  2

This is my first time using amaranth and it was interesting. I added some spices other than those listed in the recipe (like fennel and hot peppers).
4 starsAugust 11, 2000


 
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