Ingredients
1 cup amaranth, uncooked
1/8 tsp sea salt
1 tbsp olive oil
1 cup leeks, sliced
1/2 cup mushrooms, sliced
1/2 cup green peppers, sliced
1 tsp soy sauce
1/2 cup whole wheat bread crumbs
1/2 cup scallions, sliced
1/2 cup pumpkin seeds, toasted
Directions
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
Servings: 6 servings
Amaranth Stir Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Stir Fry
The History of Recipes
We can track the history of meal recipes far back into history, in fact as far back into history as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius recounts how the ancient Romans were skilled in the use of many aromatic flavours, including some familiar names such as bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new tastes caused an increase in recipe publications, many of which still exist in private collections. By the time we get to the 20th century, cook books were greatly in demand due to increased literacy, people having increased leisure time and being a little richer. The introduction of the TV gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Amaranth Stir Fry recipe.
