1 cup amaranth
1 clove garlic, finely chopped or pressed
1 medium onion, finley chopped
3 cups water or vegetable stock
Sea salt or tamari to taste
Optional: Hot sauce to taste
Garnish: 2 plum tomatoes, chopped
Combine the amaranth, garlic, onion, and stock in a 2-quart saucepan. Boil; reduce heat and simmer covered until most of the liquid has been absorbed, about 20 minutes.
Stir well. If the mixture is too thin or the amaranth is not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt or tamari to taste.
Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes.
Posted on: February 29th, 2008 Credit: Grainworks Organic Grain Company