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SERVES 4
1 cup amaranth, seed
2 1/2 cups water
1 bunch spinach
2 ripe tomatoes, skinned and coarsely chopped
1/2 lb mushrooms, sliced
1 1/2 teaspoons oregano
1 garlic clove, minced
1 tablespoon onions, minced
salt
pepper
1. Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
2. Wash spinach, then simmer until tender.
3. Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
4. Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then
add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
5. Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that
you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
6. Stir the sauce into the amaranth or spoon it on top.
7. Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can
find them
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