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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Amaranth:
1/2 tbsp. extra-virgin olive oil
1 tsp. mustard seeds
2 tbsp. amaranth, uncooked
2-1/4 cups vegetable stock
2 cups white or red kidney beans, cooked
10 dried Calmyrna figs, chopped
1/3 cup minced parsley
1/2 tsp. salt
Pepper
1 tbsp. sesame seeds, toasted, for garnish
Salad and Dressing:
1/4 cup tahini
1/2 cup fresh orange juice
1/2 cup water
Salt, to taste
8 cups shredded mixed salad greens or romaine
1 cup chopped arugula
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Directions:
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Amaranth:
Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast approximately 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduce heat to low and simmer until grains are tender and liquid has been absorbed, approximately 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper.
Salad and dressing:
Combine tahini, orange juice, water and salt in a blender and process until smooth. Set aside. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water.
To serve, place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing.
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Per serving: 482 calories, 17 grams protein, 11 grams fat, 77 grams carbohydrate, 0 cholesterol, 385 mg. sodium, 13 grams fiber.
Source: Vegetarian Times, July 1993.
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