Cooked with water or broth, amaranth releases a starch that creates a "sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of raisins and pine nuts.
- 1 Tbs. vegetable oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup amaranth
- 1 cup vegetable stock or broth
- 1 tsp. butter or soy margarine
- 1/4 cup chopped fresh cilantro or parsley
- 1 cup hot salsa
- 1/2 tsp. ground cinnamon
- 1/2 cup golden raisins
- 1/2 cup pine nuts, toasted
- Salt and freshly ground black pepper to taste
- 6 large ripe tomatoes or 8 medium
- Plain yogurt and cilantro sprigs for garnish
- In medium-size saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until soft, about 3 minutes. Add amaranth and stir well. Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.
- Remove pan from heat and stir in butter until melted. Stir in cilantro, salsa, cinnamon, raisins, pine nuts, salt and pepper.
- Preheat oven to 375 degrees. From each tomato, cut a thick slice from end opposite stem and discard. Using a teaspoon, scoop out seeds and core; discard. Arrange tomato shells in baking dish.
- Spoon amaranth mixture into tomato shells. Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes. Serve warm topped with yogurt and cilantro if desired.
- Serving Size: 6 Servings
- Calories: 325
- Carbohydrate Content: 49 g
- Cholesterol Content: 2 mg
- Fat Content: 13 g
- Fiber Content: 8 g
- Protein Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 510 mg