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Amaranth With Tomato Type Sauce

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“Note this is modified from http://www.icuc-iwmi.org/Recipe_of_the_month/recipe_July%202006.htm”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
  2. Wash spinach, then simmer until tender.
  3. Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
  4. Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
  5. Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
  6. Stir the sauce into the amaranth or spoon it on top.
  7. Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.

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