| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Vegtime1 | 4 | Servings |
INGREDIENTS
| 1/4 | c | Amaranth |
| 2 | T | Vegetable oil |
| 3 | c | Shredded white cabbage, up |
| to 4 | ||
| 2 | Leeks, white part only 1 | |
| cup | ||
| Rinsed well and sliced | ||
| thinly | ||
| 1 | Yellow bell pepper | |
| Seeded and shredded, 1 cup | ||
| 1 | T | Fresh lemon juice |
INSTRUCTIONS
SERVINGS VEGAN When popped, amaranth has a mild toasted sesame flavor which is perfect in a stir-fry vegetable dish such as this. Pop only the amount of grain you need because leftovers will not keep. To pop amaranth: Place heavy small skillet over high heat until very hot. Add 1 tablespoon of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or until most of the seeds have popped and turned white. Transfer to a bowl and continue cooking remaining seeds 1 tablespoon at a time. Set aside. In wok or large skillet, heat oil over medium-high heat. Add cabbage, leeks and bell pepper and cook, stirring constantly, just until wilted, about 3 minutes. Remove from heat and sprinkle with lemon juice. Transfer to warm serving dish and sprinkle with popped amaranth. Serve right away. PER SERVING: 147 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 53MG SOD.; 6G FIBER. VARIATION: For a more pronounced Asian flavor, stir 2 tablespoons light soy sauce into vegetables with lemon juice. Recipe by: Vegetarian Times Magazine, March 1998, page 40 Converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 563
Calories From Fat: 345
Total Fat: 38.5g
Cholesterol: 152mg
Sodium: 129.8mg
Potassium: 657.2mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: <1g
Protein: 43.8g