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Deep Dish Greens with Millet Amaranth Crust

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Tuesday, 22 February 2011
List of viewable recipes from "Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes" by Terry Walters

Recipe from Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters (Sterling Epicure, 2010)

TOPPING

  • 3/4 cup combined millet and amaranth
  • 2 cups vegetable stock
  • 1/4 teaspoon sea salt
  • 2 tablespoons chopped fresh parsley
  • Freshly ground black pepper
  • Extra virgin olive oil


FILLING

  • 1 medium yellow onion, chopped
  • 1 tablespoon grapeseed oil
  • 3 carrots, chopped
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn
  • 2 tablespoons mirin
  • 1 bunch kale, chopped
  • 1 bunch collard greens,chopped
  • 1 cup water
  • 2 tablespoons tamari
  • 1 tablespoon arrowroot powder

ImagePlace millet and amaranth in pot or rice cooker with vegetable stock and salt. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside.

In large Dutch oven over medium heat, sauté onion in oil 3 minutes or until soft. Add carrots, peas and corn and continue sautéing to heat through. Add mirin, fold in kale and collards, and sauté until tender and
bright green.

In small mixing bowl, whisk together water, tamari and arrowroot. Pour over vegetables, stir until sauce starts to thicken and remove from heat. Transfer to pie plate or casserole and set aside.

Turn on broiler.

When grains are done, fold in dried parsley and season to taste with salt and plenty of black pepper. Stir to combine and spread evenly over vegetables. Drizzle with olive oil and broil 5 minutes to yield a creamy
grain topping with a crisp crust. Remove from oven and serve hot.

SERVES 4

VARIATION

Substitute polenta for grains and 1 1/2 cups chopped tomatoes with their juices for 1 cup water and tamari.

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Last Updated ( Wednesday, 23 February 2011 )
 
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