Amaranth Stew

This was my first time cooking with amaranth.  It is a very nutritious, small grain that can be toasted in a dry pan for added flavor.  This stew is filled with exotic flavors and textures.  I love the cold onions and olives with the hot stew.


1 ½ t. onion powder
1 ½ t. parsley
2 c. amaranth
1 c. red lentils
1 box vegetable stock
3 oz. wild rice, cooked
1 t. salt
1 sweet potato, julienned
1 cup green olives stuffed with dried tomatoes, halved
½ small red onion, diced
½ cup slivered almonds, toasted


Prepare the wild rice in a separate pan.

In a large skillet, toast the amaranth for approximately 4 to 5 minutes on medium high heat.  Add the lentils, parsley, onion powder vegetable stock, salt and sweet potatoes.  Bring to boil and cover, reduce heat to low.  Cook for approximately 30 minutes until the amaranth and lentils are fully cooked.  Stir in the wild rice.

Place stew in a serving bowl and garnish with red onion, olives and toasted almonds.