Cooked with water or broth, amaranth releases a starch that creates a "sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of Raisins and pine nuts.
- 1 tbl vegetable oil
- 1 cup chopped onion
- 1 x clove garlic, minced
- 1 cup amaranth
- 1 cup vegetable stock or broth
- 1 tsp butter or soy margarine
- ¼ cup chopped fresh cilantro or parsley
- 1 cup hot salsa
- ½ tsp ground cinnamon
- ½ cup golden raisins
- ½ cup pine nuts, toasted
- salt and freshly ground black pepper, to taste
- 6 large ripe tomatoes or 8 medium
- plain yogurt and cilantro sprigs, for garnish
- In medium-size saucepan, heat oil over medium hear.
- Add onion and garlic and cook, stirring often, until soft, about 3 minutes.
- Add amaranth and stir well.
- Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.
- Remove pan from heat and stir in butter until melted.
- Stir in cilantro, salsa, cinnamon, Raisins, pine nuts, salt and pepper.
- Preheat oven to 375 °F.
- From each tomato, cut a thick slice from end opposite stem and discard.
- Using a teaspoon, scoop our seeds and core; discard.
- Arrange tomato shells in baking dish.
- Spoon amaranth mixture into tomato shells.
- Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes.
- Serve warm topped with yogurt and cilantro if desired.