07 November 2010

Amaranth Tabouli Mushroom cups

Just as we have a small supply of amaranth coming in to the co-op, one FIG member has written about a recipe for amaranth grain...  the leaves can be used in curries and smoothies, etc.

Here’s a little recipe that just came about at lunchtime yesterday in our kitchen that I thought others might like to try. Of course, it made maximum use of all our fresh, tasty, organic FIG produce that we are blessed to receive from our local farming friends.

::Amaranth tabouli mushroom cups::

    •    1/2C (dry) amaranth grain
    •    2T apple cider vinegar with ‘Mother’
    •    1 schallot - chopped
    •    large handful of parsley - chopped
    •    carrot - spiralised
    •    mushroom cups

    •    Cover amaranth grain with water, add 1/2t of Himalayan salt and bring to boil, reduce heat and simmer until soft, about 20 minutes
    •    Strain in a fine strainer and rinse
    •    Place in a large mixing bowl
    •    Add chopped schallot, parsley, apple cider vinegar and mix thoroughly
    •    Destalk about 10 medium size mushroom cups
    •    Spoon tabouli mix into mushroom cups
    •    Garnish with garden greens (we used the greens from our asparagus spears that we didn’t pick before they sprouted), gomasio and spiralised carrot
    •    Serve with fresh lettuce drizzled with freshly squeezed lemon

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