Ingredients
- 1 cup Amaranth uncooked
- 1/8 teaspoon Sea salt
- 1 tablespoon Olive oil
- 1 cup Leeks sliced
- 1/2 cup Mushrooms sliced
- 1/2 cup Green peppers sliced
- 1 teaspoon Soy Sauce, Low Sodium
- 1/2 cup Whole wheat bread crumbs
- 1/2 cup Scallions sliced
- 1/2 cup Pumpkin seeds toasted
Make it step by step
- Rinse and drain amaranth.
- Dry roast amaranth in a heavy 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.