| 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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