Amaranth Polenta With Wild Mushrooms
This delicious recipe comes from “Whole Grains Every Day Every Way” by Lorna Sass. Amaranth is one of the smallest grains available and makes a delightful polenta. Gluten Free, Lactose Free, Low Sugar, Organic, Soy Free, Vegan.
1 Tbsp Unsalted Butter or Olive Oil
1/4 cup Shallots finely chopped
1 cup Organic Amaranth Grain
1/4 tsp Salt
1 Ground Pepper to taste
1 tsp Thyme chopped fresh
1/2 cup Porcini Mushrooms dried
1-3/4 cups Water (boiling hot)
1.Bring water to boil in a kettle, and pour 1-3/4 cups boiling water into a large heatproof glass measuring cup. Stir in dried mushrooms. Cover and set aside until the mushrooms are soft, about 10 minutes. Chop any large pieces.
2.Meanwhile, heat the butter in a heavy 2-quart saucepan. Add the shallots and cook for 1 minute. Stir in the amaranth. Add the soaked mushrooms and soaking liquid, taking care to leave any grit on the bottom of the cup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the salt, pepper and thyme.
3.Continue simmering, covered, until the mixture is porridgy and the amaranth is tender, 10 to 15 more minutes. (Tender amaranth will still be crunchy, but shouldn't taste hard or gritty.) Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.
- Serve in small bowls with a sprinkle of thyme on top.
- Serves 4
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- NGS Team