Amaranth With Tomato Type Sauce

Note this is modified from http://www.icuc-iwmi.org/recipe_of_the_month/recipe_july%202006.htm

Boil the water and add amaranth , bring back to boil , reduce heat , cover and simmer for 18-20 minutes.

Wash spinach , then simmer until tender.

Blanch tomatoes to remove skin if desired then peel and chop [i leave the skin on].

Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil].

Saute about 2 minutes then add tomato , mushrooms , basil , oregano , salt [or dash] , pepper and 1 tablespoon of water.

Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally.

Stir so that you mush the tomato up a bit if desired [i sometimes leave it a bit chunky].

Stir the sauce into the amaranth or spoon it on top.

Amaranth leaves can be used in place of spinach if you can find them.

amaranth, water, spinach, tomatoes, mushroom, oregano, garlic clove, onion, salt, pepper