| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Salads, Main dish | 6 | Servings |
INGREDIENTS
| 1/2 | tb | Extra-virgin olive oil |
| 1 | ts | Mustard seeds |
| 2 | tb | Amaranth; uncooked |
| 2 1/4 | c | Vegetable stock |
| 2 | c | Beans; cooked (white or red kidney) |
| 10 | Calmyrna figs, dried; chopped | |
| 1/3 | c | Parsley; minced |
| 1/2 | ts | Salt |
| Pepper | ||
| 1 | tb | Sesame seeds; toasted, for garnish |
| 1/4 | c | Tahini |
| 1/2 | c | Orange juice, fresh |
| 1/2 | c | ;water |
| Salt to taste | ||
| 8 | c | Salad greens, mixed OR romaine; shredded |
| 1 | c | Arugula; chopped |
INSTRUCTIONS
AMARANTH SALAD AND DRESSING Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 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. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 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. Serves 6. Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber. Vegan Source: Vegetarian Times, July 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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