Amaranth with Tomato-Type Sauce: A Rustic Delight

My grandmother, a woman who could coax flavor out of anything, first introduced me to the magic of amaranth. I remember being a child, wrinkling my nose at the sight of the tiny seeds, but she’d always say, “Just try it, mijo! It’s good for your bones and makes you strong like the mountains!” One taste of her simmered amaranth with a rich, vibrant tomato sauce, seasoned with herbs from her garden, and I was hooked. The earthy grain combined with the bright acidity of the tomatoes was a symphony of flavors. Now, whenever I make this dish, I’m transported back to her sun-drenched kitchen, filled with the comforting aroma of simmering sauce and the warmth of her love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 4
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 cup amaranth seeds
• 2 1/2 cups water
• 1 bunch spinach
• 2 ripe tomatoes, skinned and coarsely chopped (about 1 pound)
• 1/2 lb mushrooms, sliced
• 1 1/2 teaspoons oregano
• 1 garlic clove, minced
• 1 tablespoon onion, minced
• Salt, to taste
• Pepper, to taste
• 1 tablespoon water (optional, for sautéing)
• Broth or oil, for sautéing

Equipment Needed

• Medium saucepan with lid
• Large skillet or sauté pan
• Knife
• Cutting board
• Colander

Instructions

1. Boil the water in a medium saucepan. Add the amaranth seeds, bring back to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the amaranth is tender. The amaranth will have a slightly porridge-like consistency when cooked.

2. While the amaranth is simmering, wash the spinach thoroughly. Place the spinach in a separate pot with a small amount of water and simmer until tender. This should only take a few minutes, as spinach wilts quickly.

3. Prepare the tomatoes. If desired, blanch the tomatoes in boiling water for about 30 seconds to loosen the skins, then transfer them to an ice bath to stop the cooking process. The skins should slip off easily. Alternatively, you can skip this step and simply chop the tomatoes with the skins on, which will add more fiber to the dish. Coarsely chop the tomatoes.

4. Slice the mushrooms.

5. Heat a skillet over medium heat. Add a bit of broth or oil to the skillet. Add the minced garlic and minced onion and sauté for about 2 minutes, until fragrant and translucent. Be careful not to burn the garlic, as it can become bitter.

6. Add the chopped tomatoes, sliced mushrooms, oregano, salt, pepper, and 1 tablespoon of water to the skillet. The water helps create a sauce and prevents the ingredients from sticking.

7. Simmer the tomato mixture for 10 to 15 minutes, stirring occasionally. During this time, the tomatoes will break down and create a richer sauce. Stir occasionally, and if you prefer a smoother sauce, gently crush some of the tomatoes with the back of a spoon as they cook, leaving some chunky pieces for texture.

8. Once the spinach is tender, drain it well in a colander. Allow it to cool slightly, then chop the spinach.

9. Add the chopped spinach to the tomato mixture. Stir well to combine, and continue cooking for a few more minutes to allow the flavors to meld.

10. Once the amaranth is cooked, you have two options: You can stir the tomato sauce directly into the amaranth, creating a homogenous dish, or you can spoon the sauce over the amaranth when serving. Both methods are delicious; it simply depends on your preference.

Expert Tips & Tricks

• Toast the amaranth: Before cooking, lightly toasting the amaranth seeds in a dry skillet for a few minutes will enhance their nutty flavor. Be careful not to burn them.
• Use fresh herbs: If you have access to fresh oregano, basil, or other herbs, they will add a brighter, more vibrant flavor to the tomato sauce. Add them towards the end of the cooking process to preserve their aroma.
• Adjust the sauce consistency: If the tomato sauce is too thick, add a little more broth or water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• Spice it up: For a touch of heat, add a pinch of red pepper flakes or a finely chopped chili pepper to the tomato sauce.
• Tomato Variety: Using different tomato varieties will impact the flavor of the final dish. Roma tomatoes tend to be less acidic, while heirloom tomatoes will create a more complex and flavorful sauce.

Serving & Storage Suggestions

Serve the Amaranth with Tomato-Type Sauce hot, as a main course or a side dish. It pairs well with grilled vegetables, beans, or a simple salad. Garnish with fresh herbs, such as parsley or basil, for a pop of color and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if needed to prevent it from drying out. You can also microwave it, but be careful not to overheat it. This dish does not freeze well, as the texture of the amaranth and spinach may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	6g	8%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	100mg	4%
Total Carbohydrate	40g	15%
Dietary Fiber	7g	28%
Sugars	5g
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Amaranth Greens: If you can find fresh amaranth greens, use them in place of the spinach for a more authentic flavor. Simply wash and chop the greens and add them to the tomato sauce along with the mushrooms.
• Different Vegetables: Feel free to add other vegetables to the tomato sauce, such as bell peppers, zucchini, or eggplant.
• Legumes: Add cooked lentils or chickpeas to the amaranth and sauce for a heartier meal.
• Herb Variations: Experiment with different herbs, such as thyme, rosemary, or marjoram, to create a unique flavor profile.
• Cheese: For a non-vegan variation, sprinkle some grated Parmesan or Pecorino Romano cheese over the dish before serving.
• Spicy: Add a pinch of cayenne pepper or some diced jalapeño peppers to the sauce for a spicy kick.

FAQs (Frequently Asked Questions)

Q: What does amaranth taste like?
A: Amaranth has a slightly nutty and earthy flavor, somewhat similar to quinoa. It’s a very mild grain that takes on the flavors of the other ingredients it’s cooked with.

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: Yes, you can substitute canned diced tomatoes for fresh tomatoes. Use about 2 cups of canned tomatoes and drain off any excess liquid before adding them to the skillet.

Q: Is amaranth gluten-free?
A: Yes, amaranth is naturally gluten-free, making it a great option for people with celiac disease or gluten sensitivities.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the amaranth and the tomato sauce separately ahead of time and store them in the refrigerator. When you’re ready to serve, simply reheat both components and combine them.

Q: Where can I buy amaranth?
A: Amaranth seeds can be found in most health food stores, some supermarkets, and online retailers. Look for it in the grains or international foods section.

Final Thoughts

This Amaranth with Tomato-Type Sauce is more than just a recipe; it’s a journey back to simpler times, to the warmth of family, and to the joy of wholesome, flavorful food. I encourage you to try this recipe and make it your own. Experiment with different variations, share it with your loved ones, and let the comforting flavors transport you to your own happy place. Feel free to share your creations and modifications; cooking is, after all, a continuous act of sharing and exploration!