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Amaranth Polenta with Wild Mushrooms




Source of Recipe


From "Whole Grains Every Day Every Way" by Lorna Sass via Bob's Red Mill website


Recipe Link: http://www.lornasass.com/

List of Ingredients




1/2 oz. (1/2 cup loosely pakced) dried Porcini or other dried mushrooms
1 Tbsp unsalted butter or olive oil
1/4 cup finely chopped Shallots
1 cup Organic Amaranth Grain
1/4 tsp salt
freshly ground pepper to taste
1 tsp chopped fresh thyme

Recipe



Bring water to boil in a kettle, and pout 1 ¾ cups boiling water into a large heatproof glass measuring cup. Stir in dried mushrooms. Cover and set aside until the mushrooms are soft, about 10 minutes. Chop any large pieces. Reserve the liquid.

Meanwhile, heat the butter in a heavy 2-quart saucepan. Add the shallots and cook for 1 minute. Stir in the amaranth. Add the soaked mushrooms and soaking liquid, taking care to leave any grit on the bottom of the cup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the salt, pepper and thyme.

Continue simmering, covered, until the mixture is porridgy and the amaranth is tender, 10 to 15 more minutes. (Tender amaranth will still be crunchy, but shouldn't taste hard or gritty.) Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.

Spoon onto plates in a puddle and place broiled chicken or grilled tofu on top. Alternately, serve in small bowls with a sprinkle of thyme on top as a side dish.

Serves 4