Amaranth Polenta with Steamed Eggs, Mushrooms and Pea Shoots
Ingredients
118g amaranth – rinsed
470ml vegetable broth, low-sodium
240ml water
1/2 garlic, clove – minced
1 tbsp olive oil
2 eggs, whole large
10 shiitake mushrooms
1 tsp olive oil
1/8 tsp salt
1/2 garlic, clove
1 tsp parsley – minced
94g pea shoots – or leafy greens of choice
Directions
1
Add amaranth, broth, water, 1/2 garlic, and olive oil to the Cooking Pot. Stir until amaranth is submerged.
2
Add 2 eggs to the Steaming Basket and set in place over the amaranth mixture.
3
Cook on QUINOA setting, close the lid, and set a timer for 10 minutes.
4
When your timer goes off, open the EveryGrain™ Cooker, remove the eggs from the Steaming Basket, and immediately submerge them in cold water.
5
Stir the amaranth mixture and continue to cook on the QUINOA setting. Set a timer for 23 minutes.
6
As the amaranth continues to cook, toss together mushrooms, olive oil, salt, remaining minced garlic, and parsley.
7
When your timer goes off, open the lid of the Everygrain™ Cooker and add seasoned mushrooms to one side of the Steaming Basket and the pea shoots to the other side. Close the lid, and resume cooking for 7 more minutes.
8
While the amaranth and vegetables finish cooking, peel and halve your eggs.
9
Once cooking is complete, transfer the amaranth to a serving plate and top with the mushrooms, pea shoots, and halved eggs. Garnish with shaved parmesan, chopped parsley, and red pepper flakes, if desired.
Nutritional information
|
Calories: 572.5 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
