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Amaranth~ Fig & Arugula Salad W/sesame Dresmain dish, salads, vegetarian ----AMARANTH---- 1/2 tablespoon extra-virgin olive oil 1 teaspoon mustard seeds 2 tablespoon amaranth; uncooked 2 1/4 cup vegetable stock 2 cup beans; cooked (white or red kidn 10 calmyrna figs, dried; chopped 1/3 cup parsley; minced 1/2 teaspoon salt 1 pepper 1 tablespoon sesame seeds; toasted, for garnish ----SALAD AND DRESSING---- 1/4 cup tahini 1/2 cup orange juice, fresh 1/2 cup ; water 1 salt to taste 8 cup salad greens, mixed or romaine; shredded 1 cup arugula; chopped Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper. Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth. Set aside. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water. To serve: Place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing. Serves 6. Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber. Vegan Source: Vegetarian Times, July 93/MM by DEEANNE
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