Amaranth Recipes: A Selection Of Vegetarian Favorites


Baked Amaranth and Goat Cheese with Spinach Tomato Mushroom Sauce

1 cup Amaranth

1 bag Baby Spinach

4 Beefsteak Tomatoes

2 Tbs Extra Virgin Olive Oil

4 cloves minced garlic

1 minced yellow onion

1 Cup sliced Mushrooms

1 Cup of Fresh Goat Cheese

Cook 1 cup Amaranth in 2 Cups Boiling Spring Water.When boiling, reduce heat and simmer 20 minutes. While Amaranth is cooking wash 1 bag Baby Spinach. Simmer until tender. Dip 4 Beefsteak Tomatoes in boiling water to loosen skin; then peel and mince. Heat 2 Tbs Extra Virgin Olive Oil in a skillet over medium heat, adding 4 cloves minced garlic and 1 minced yellow onion. Sauté 2 minutes, add 1 Cup sliced Mushrooms. While sautéing mushrooms add sliced fresh Basil, sea salt and black pepper. Add 1 Tbs.of water. Simmer. Drain and chop spinach. Add to tomato mixture. Cook an additional 10 minutes. Pour half of the mixture into the cooked Amaranth mixing it well. Place in a baking dish. Mound 1 Cup of Fresh Goat Cheese into the middle of the Amaranth in the baking dish. Pour the rest of the tomato mixture over the cheese and grain. Bake at 400 degrees for 15 to 20 minutes. Garnish. Serve hot. Yummy





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