Amaranth "Risotto" With Mushrooms

Amaranth "Risotto" With Mushrooms might be just the main course you are searching for. This recipe serves 4. One serving contains 656 calories, 19g of protein, and 31g of fat. It is a good option if you're following a gluten free and vegetarian diet. If you have garlic cloves, water plus 2 1/ water, sherry, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Put the dried porcini mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them.

Ingredients you will need

Dried Porcini Mushrooms

Water

Equipment you will use

Bowl

Let the porcini mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the porcini mushrooms. Reserve the porcini mushrooms and the liquid separately.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

In a heavy 4-quart pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.

Ingredients you will need

Onion

Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl.

Ingredients you will need

Amaranth

Mushrooms

Butter

Cooking Oil

Equipment you will use

Bowl

Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste.

Ingredients you will need

Seeds

Water

Salt

Equipment you will use

Whisk

Spatula

Pot

Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.

Ingredients you will need

Amaranth

Equipment you will use

Pot

While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil.

Ingredients you will need

Amaranth

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook, stirring, for 30 seconds.

Ingredients you will need

Garlic

Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes.

Ingredients you will need

Mushrooms

Soy Sauce

Salt

Add the sherry and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Mushrooms

Sherry

Salt

Remove the pan from the heat then stir in the thyme.

Ingredients you will need

Thyme

Equipment you will use

Frying Pan

Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.

Ingredients you will need

Amaranth

Mushrooms

Butter

Soup