1 cup uncooked amaranth grains
2 cups water
2 garlic cloves, minced
1 green bell pepper, cored, seeded, and diced
1 poblano pepper (can substitute another bell pepper) cored, seeded, and diced
2 tablespoons extra virgin olive oil
¼ head purple cabbage, chopped into long shreds
salt and pepper to taste
- To cook the amaranth, bring the water and amaranth to a boil, then simmer, partially covered, for 30-35 minutes, until soft, swollen and tender. Remove from the heat and allow to stand for 15 minutes, with the lid still on, to swell more.
- Meanwhile, in a large shallow pan, gently fry the garlic and diced peppers in the oil until the vegetables are soft.
- Add the cabbage, season with salt and pepper, and put the lid on to cook for 5 more minutes.
- Gently stir in the amaranth grains, reheat and serve.
An Oldways recipe and photo, adapted from The Latin American Kitchen by Elisabeth Luard. Photo courtesy of Kelly Toups, for Oldways. Hi-Res Image (4059 x 3173) available for reprint upon request.
Total Fat: 11g
Saturated Fat: 1.5g
Sodium: 20mg (plus salt to taste)