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Add a photoServings: 6
Ingredients
- 1 c. Amaranth uncooked
- 1/8 tsp Sea salt
- 1 Tbsp. Extra virgin olive oil
- 1 c. Leeks sliced
- 1/2 c. Mushrooms sliced
- 1/2 c. Green peppers sliced
- 1 tsp Soy Sauce, Low Sodium
- 1/2 c. Whole wheat bread crumbs
- 1/2 c. Scallions sliced
- 1/2 c. Pumpkin seeds toasted
Directions
- Rinse and drain amaranth.
- Dry roast amaranth in a heavy skillet over medium heat for 5 min.
- Bring 3 c. water and salt to a boil. Stir in amaranth and return to a boil.
- Lower heat and place a flame deflector or possibly heat diffuser under the pot.
- Cover and simmer for 35 min or possibly till all water is absorbed, stirring occasionally.
- Heat a skillet and brush generously with oil. Add in leeks and saute/fry for 5 min.
- Add in mushrooms and peppers and saute/fry for 10 min, stirring often.
- Sprinkle with soy sauce and one tsp. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 127 | 43% |
| Total Fat 14.34g | 18% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 401mg | 11% |
| Total Carbs 32.49g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.14g | 1% |
| Protein 11.76g | 19% |
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