“This is a healthy recipe that is nutrient rich, full of fiber, gluten free, and completely vegetarian while maintaining a healthy balance of carbohydrate, protein, and fat.”
READY IN:
55mins
SERVES:
1
YIELD:
2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook Amaranth and Lentils for 20 minutes in separate saucepans.
  2. Place Collards and stock into medium saucepan and bring to boil. Stir in red wine vinegar and Dijon mustard. Simmer. Cover and cook for 12-20 minutes.
  3. Remove cover and sprinkle with smoked salt.
  4. For Sauce: Sauté Garlic, Shallot, and Morel Mushrooms. Remove sautéed garlic, shallot, and morel mushrooms and place to the side.
  5. Deglaze with Red Wine reduce to au sec.
  6. Add Veg Stock and Thyme, reduce to nape.
  7. Add sautéed garlic, shallot, and morel mushroom back to sauce. Season.
  8. Place amaranth, collards, and lentils in a ring mold. Press to make sure mold stays in tact and remove ring mold.
  9. Sauce.
  10. Garnish with some dried toasted mushrooms.

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