Total Steps
11
Ingredients
10
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1/2 cup Scallions, sliced
- 1/2 cup Pumpkin seeds, toasted
- 1/2 cup Whole wheat bread crumbs
- 1 teaspoon Low Sodium Soy Sauce
- 1/2 cup Green peppers, sliced
- 1/2 cup Mushrooms, sliced
- 1 cup Leeks, sliced
- 1 tablespoon Olive oil
- 1/8 teaspoon Sea salt
- 1 cup Amaranth, uncooked
Instructions
1
Step 1
Rinse and drain amaranth.
2
Step 2
5 minutes
Dry roast amaranth in a heavy skillet over medium heat.
3
Step 3
Bring 3 cups water and salt to a boil. Stir in amaranth and return to a boil.
4
Step 4
Lower heat and place a flame deflector or heat diffuser under the pot.
5
Step 5
35 minutes
Cover and simmer until all water is absorbed, stirring occasionally.
6
Step 6
5 minutes
Heat a skillet and brush generously with oil. Add leeks and saute.
7
Step 7
10 minutes
Add mushrooms and peppers and saute, stirring often.
8
Step 8
Sprinkle with soy sauce and one teaspoon water.
9
Step 9
Sprinkle bread crumbs over top of vegetables.
10
Step 10
Place amaranth on top of crumbs. Cover and heat through.
11
Step 11
Stir to combine all ingredients, place in a serving dish and garnish with scallions and pumpkin seeds.
Tools & Equipment
Skillet
Pot
Flame deflector
Heat diffuser
Serving dish