2 cups cooked amaranth or quinoa or millet
2 tablespoons oil
1 chopped onion
1 sliced carrot
1 sliced celery stalk
(add or substitute other vegetables as the season provides)
1 cup sliced mushrooms (shiitakes are very nice)
3 cloves garlic, chopped
1/2 inch fresh ginger root or 1/2 teaspoon powdered ginger
1/2 cup almonds, chopped
1/4 cup sunflower seeds
pinch hot chili flakes if you like spicy pinch sugar
2 tablespoon soy sauce
dash of rice vinegar
Sauté vegetables, garlic, ginger, almonds and seeds in the oil until vegetables are tender crisp. Mix and add soy sauce, seasonings; then stir in amaranth or quinoa. Mix well until everything is warmed through. Meanwhile, in a separate pan, saute the sliced mushrooms in oil; add a little salt. Toss those in at the end. Serves 4.
Original recipe submitted by our very own Eleanor.
2 tablespoons oil or butter
2 large leeks, cleaned and sliced
3 garlic cloves, chopped
1/2 cup amaranth seeds
2 cups stock or broth
1 bay leaf
1 cup tomato paste
2 cups precooked beans–check our exciting local/regional bean display for inspiration!
2 tablespoons pesto or 1/2 cup chopped fresh basil
1 tsp. sea salt
Freshly ground black pepper
Heat oil in a large, heavy saucepan over medium heat. Add the leeks and cook, stirring frequently, about 5 minutes until soft. Add the garlic and cook for another minute, then add the amaranth grains, stock, bay leaf, and tomato paste. Stir and bring to a boil. Simmer, covered, about 30 minutes.
Remove the bay leaf. Add a cup of the beans, and using a handheld immersion blender, puree until smooth.
Stir in the rest of the beans, the pesto or basil, and the salt. Warm gently just to heat through. If you want a thinner soup, add a little more broth, but don’t overcook. Adjust the salt and pepper.
(Add leftover meat or bacon if you like — e.)
Adapted from Lori Sobelson, from the Bob’s Red Mill cookbook, “Whole and Healthy Grains for Every Meal of the Day.”