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.
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Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |