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