Amaranth cakes with mushroom
Prep time: 20 minutes
Cook time: 1 hour, 30 minutes
Serves 4 to 6
Recipe from Joanne Neft and Laura Kenny's "The Art of Real Food."
1 cup amaranth
1½ cups vegetable or chicken stock
1/4 cup spring onions, diced
1 teaspoon salt
2 tablespoons flour
1 tablespoon marjoram or oregano, chopped
3 tablespoons grapeseed oil
1 pound mushrooms, diced
Salt and pepper to taste
1 clove garlic, minced
1/2 cup white wine
2 tablespoon butter
1 tablespoon parsley, chopped
1 cup Parmesan cheese, grated
Place amaranth, stock, 2 tablespoons onions and salt in a medium saucepan. Bring to a simmer, cover and reduce heat to very low. Cook about 60 minutes, until all the liquid is absorbed.
Transfer to a mixing bowl and cool. Stir in egg, flour and marjoram (or oregano). Set aside.
Heat 1 tablespoon oil in a large skillet and add mushrooms. Season lightly with salt and pepper, and continue to cook until they begin to brown.
Add remaining onions and garlic; cook 1 minute and add wine. Continue to cook until wine is reduced by half, and stir in butter and parsley.
Reduce heat to keep warm.
To fry cakes, heat remaining oil in a large skillet over medium heat and drop 2 tablespoons of amaranth batter in pan. Flatten with a fork into a pancake shape. After golden brown on both sides, transfer to a paper towel to remove excess oil.
To serve, spoon mushroom mixture on cakes and top with Parmesan cheese.
Per serving: based on 6 servings: 353 cal.; 16 g pro.; 27 g carb.; 20 g fat (8 sat., 3 monounsat., 6 polyunsat., 3 other); 61 mg chol.; 878 mg sod.; 3 g fiber; 2 g sugar; 51 percent calories from fat.