• 1 cup amaranth
  
• 1 tablespoon olive oil
  
• 1 bunch spinach
  
• 2 ripe tomatoes
  
• 1/2 lb mushrooms, sliced
  
• 1 1/2 teaspoon bazil
  
• 1 1/2 teaspoon oregano
  
• salt and pepper to taste
  
• pinch garlic powder, or one clove minced
  
• pinch onion powder, or 1 tablespoon minced
  

Procedures :

Prepare amaranth (a grain I haven't seen used elsewhere in this directory)seperately. This sauce will also work nicely with pasta. I just stir the sauce directly into the amaranth. This makes for a warm, cozy meal. I can make it on my lunch break,in about 30 minutes, when I have all the ingredients on hand.

Sauce:

Stem and wash spinach, then boil until tender, approx 20 min. Dip tomatoes into boiling water to loosen skin, then core and peel. Chop tomato corsely. Heat oil in large skillet over medium heat. Add garlic and onion. Saute approx 2 min. Add tomato, mushroom, basil, oregano, salt, pepper, and 1 tablespoon water. Cook approx 5 min, stirring occasionally. Drain and chop spinach, then add to tomato concoction. Cook an additional 10-15 min, stirring occasionally. Mash tomato somewhat as you cook.

Amaranth is GREAT because it is high in iron, and I lean towards the anemic side much of the time. One serving provides 60% of your RDA. I think it tastes a lot like grits. I've also heard it compared to fish eggs, but I've never had them so I wouldn't know. It MUST be yummier than fish eggs; I love it.

Serves: 2

Preparation time: 45 minutes

Category : Rice