AMARANTH PORRIDGE
Many years ago, after I decided to stop eating meat (I am not a strict vegetarian now, though that's the way I usually eat), I walked down the street to look over whole grains at my local health food store in Austin, Tex. There wasn't much of a selection; still, it was all new to me, and I bought some of the grains sold in bulk bins: brown rice, millet, kasha and wheat berries.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield Serves two
Number Of Ingredients 5
Steps:
- Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
- Stir in the milk, syrup or brown sugar, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 5 grams
AMHARI MESIR WAT
This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking
Provided by PinkCherryBlossom
Categories Stew
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
- Rinse in running water and drain.
- Peel and finely chop the onions. peel and mash the garlic.
- Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.
- Stir well and then add the rest of the water, stir again, cover and bring to boil.
- When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.
Nutrition Facts : Calories 194.6, Fat 14, SaturatedFat 2.1, Sodium 343.4, Carbohydrate 14.7, Fiber 2.3, Sugar 2.4, Protein 4.1
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