Ingredient:
- 1 c. finely minced celery
- 1 c. finely minced onion
- 1 c. finely minced carrot
- 1/4 c. butter
- 1/2 c. garbanzo beans
- 1/2 c. kidney beans
- 1/2 c. whole dried peas
- 1/2 c. white pea beans
- 3/4 c. sliced carrots
- 3/4 c. coarsely chopped onion
- 3/4 c. sliced celery
- 3/4 c. chopped bell pepper
- 1/2 c. rice or barley
- 1 c. shell macaroni
- 2 tbsp. minced parsley
- 1 tsp. oregano
- 1 tsp. basil
- 2 tsp. soy sauce
- Pepper to taste
- Parmesan cheese
Direction:
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. |
Ingredient:
- 1 1/2 cups water
- 1/2 cup amaranth
- salt
Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
|
