Amaranth With Tomato Type Sauce Recipe

Ingredients for Amaranth With Tomato Type Sauce

• 1 cup amaranth grains
• 2 cups water
• 1 cup fresh spinach
• 1 (28 ounce) can of tomatoes
• Mushroom
• 1 teaspoon dried oregano
• Garlic Clove
• 1/2 cup chopped onion
• Salt
• 1/4 teaspoon black pepper

How to Make Amaranth With Tomato Type Sauce

1. Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of amaranth grains. Return to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until tender.
2. While the amaranth simmers, wash 1 cup of fresh spinach and set aside.
3. Blanch 1 (28 ounce) can of tomatoes for 30 seconds in boiling water, then immediately transfer to ice water. Peel and chop the tomatoes (or leave the skins on for added texture).
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1/2 cup of chopped onion. Sauté for about 2 minutes.
5. Add the chopped tomatoes, 1/2 cup of sliced mushrooms, 1/4 cup of chopped fresh basil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of water to the skillet.
6. Drain the spinach and roughly chop it. Add the spinach to the tomato mixture and cook for 10-15 minutes, stirring occasionally, until the spinach is wilted and the sauce has thickened slightly.
7. Mash the tomatoes slightly with a spoon or potato masher to your desired consistency (leave chunky or smooth).
8. Gently stir the tomato sauce into the cooked amaranth or spoon it generously on top.
9. If available, you can substitute 1 cup of amaranth leaves for the spinach.