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Using a fine sieve, rinse Amaranth well. Place it in a pot with the
water and cook, covered, on medium low heat for about 15 minutes, until soft.
Set aside.
While Amaranth cooks, in a covered soup pot sauté onions and garlic in the
oil for about 5 minutes on medium heat. Add celery and carrots; continue to
cook for 5 minutes, stirring often. Add the bell pepper, zucchini, tomatoes
and stock or water. Stir in the cumin, chili powder, coriander, cayenne and
oregano. Simmer covered for 10 to 15 minutes, until vegetables are tender.
Stir cooked Amaranth into the stew and add salt to taste. Top with cilantro
and grated cheese, if you wish. Serve immediately.
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