Amaranth~ Fig & Arugula Salad W/sesame Dres Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
AMARANTH
1/2 tbsp: Extra-virgin olive oil,
1 tsp: Mustard seeds,
2 tbsp: Amaranth, uncooked
2 1/4 cup: Vegetable stock,
2 cup: Beans, cooked (white or red kidney)
10: Calmyrna figs, dried, chopped
1/3 cup: Parsley, minced
1/2 tsp: Salt,
Pepper,
1 tbsp: Sesame seeds, toasted, for garnish
SALAD AND DRESSING
1/4 cup: Tahini,
1/2 cup: Orange juice, fresh
1/2 cup: , water
Salt to taste,
8 cup: Salad greens, mixed OR romaine, shredded
1 cup: Arugula, chopped
Directions:
Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add
mustard and sesame seeds, cover partially and toast about 30 seconds,
or until the sesame seeds darken a shade or two. Stir in amaranth
until grains are coated with oil. Add stock or water and bring to a
boil. Reduceheat to low and simmer until grains are tender and
liquied has been absorbed, about 20 minutes. Fold in beans and figs,
cover and set aside for 5 minutes. Stir in parsley, and season with
salt and pepper.
Salad and Dressing: Combine tahini, orange juice, water and salt in a
blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry or pat between
towels to remove excess water.
To serve: Place amaranth mixture in the center of 6 plates. Garnish
with sesame seeds and surround with salad greens. Drizzle with
dressing. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg
sod; 13 g fiber. Vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
Source from luhu.jp
mustard and sesame seeds, cover partially and toast about 30 seconds,
or until the sesame seeds darken a shade or two. Stir in amaranth
until grains are coated with oil. Add stock or water and bring to a
boil. Reduceheat to low and simmer until grains are tender and
liquied has been absorbed, about 20 minutes. Fold in beans and figs,
cover and set aside for 5 minutes. Stir in parsley, and season with
salt and pepper.
Salad and Dressing: Combine tahini, orange juice, water and salt in a
blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry or pat between
towels to remove excess water.
To serve: Place amaranth mixture in the center of 6 plates. Garnish
with sesame seeds and surround with salad greens. Drizzle with
dressing. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg
sod; 13 g fiber. Vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
Source from luhu.jp