Amaranth Vegetable Casserole

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The goal is to add different types of whole grains to my family’s diet. I looked up whole grains and discovered amaranth. I’ve seen it in the store, but I’ve never had it a day in my life. Clearly, I had no clue how to use it. I searched on line and there weren’t too many recipes using this grain. The few that looked promising used amaranth as a casserole topping. I read through a couple vegetable casserole recipes and came up with my own.

INGREDIENTS
2 cups diced butternut squash
2 cups purple cabbage
2 cups fresh cauliflower
1 shallot
1 bag of mixed greens
1 can stewed tomatoes
1 cup amaranth
1/2 tsp turmeric, cayenne, thyme and cumin

DIRECTIONS
1. Preheat oven to 350 degrees. Cube butternut squash. Drizzle with a little oil, add thyme and bake for 10 to 12 minutes. Set aside when finished

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2. Slice shallots. Add to pan of heated oil and sauté for 2 minutes. Add turmeric and stir for about a minute. Add greens with a little water or vegetable broth and simmer until greens are tender.

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3. Shred the cabbage, cut the cauliflower and prepare amaranth according to the package.

4. Add the cabbage and cayenne to the mixed greens. Stir well for about 5 minutes. Add the cauliflower, squash, tomatoes and cumin. Mix well add pour into casserole dish.

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5. Spread the amaranth over the veggies and bake together for 35 to 45 minutes. Long enough for the seasoning to bake into the grain.

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One thought on “Amaranth Vegetable Casserole

  1. Pingback: Grilled Sausage & Veggie Casserole | Chef On The Side

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