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 `recipes` back into the distant past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times used many different herbs and spices, including many that are still in use today for example bay, rue and dill. For the next few years, the powerful families of Wesstern Europe competed to lay on the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. However, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and recording recipes of the day. By the advent of the twentieth century, recipe publications were highly popular as a result of increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Amaranth Stir Fry recipe.
