Amaranth sauce with spinach, tomatoes and mushrooms

Submitted by enr on 09 Feb 2014
1 cup amaranth
2 and 1/2 cup water
1 tbsp olive oil
1 bunch spinach
2 tomatoes - ripe
250 g sliced ​​mushrooms
1 and 1/2 tsp basil
1 and 1/2 tsp oregano
1 clove garlic
1 tbsp finely chopped onion
sea salt and pepper
Amaranth sauce with spinach, tomatoes and mushrooms
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Boil the water, add the amaranth and once again boil, reduce heat, and simmer for sandwiching about 20 minutes. Meanwhile, cook and clean handle spinach, tomatoes and peel and cut in large pieces. To peel tomatoes easily put the water to boil, put in boiling water the tomatoes one at a time for 20 seconds, then remove them and put in a bowl with ice water, then peel. Heat and olive oil, which must be added the onion and garlic (finely chopped) - cook them and them for about 2 minutes. Then add tomatoes, mushrooms, basil, oregano, salt, pepper and 1 tbsp water. Now you need to put here and choke already spinach, cook another 10-15 minutes without remembering to stir occasionally. Lightly mash the tomatoes and finally mix and amaranth. There is another way to serve - to pour the sauce itself amaranth.
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09 Feb 2014