Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------AMARANTH-------------------------------
1/2 tb Extra-virgin olive oil
1 ts Mustard seeds
2 tb Amaranth; uncooked
2 1/4 c Vegetable stock
2 c Beans; cooked (white or red
-kidney)
10 Calmyrna figs, dried;
-chopped
1/3 c Parsley; minced
1/2 ts Salt
Pepper
1 tb Sesame seeds; toasted, for
-garnish

---------------------SALAD AND DRESSING--------------------------
1/4 c Tahini
1/2 c Orange juice, fresh
1/2 c ;water
Salt to taste
8 c Salad greens, mixed OR
-romaine; shredded
1 c Arugula; chopped

Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add
mustard and sesame seeds, cover partially and toast about 30 seconds,
or until the sesame seeds darken a shade or two. Stir in amaranth
until grains are coated with oil. Add stock or water and bring to a
boil. Reduceheat to low and simmer until grains are tender and
liquied has been absorbed, about 20 minutes. Fold in beans and figs,
cover and set aside for 5 minutes. Stir in parsley, and season with
salt and pepper.

Salad and Dressing: Combine tahini, orange juice, water and salt in a
blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry or pat between
towels to remove excess water.

To serve: Place amaranth mixture in the center of 6 plates. Garnish
with sesame seeds and surround with salad greens. Drizzle with
dressing. Serves 6.

Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg
sod; 13 g fiber. Vegan

Source: Vegetarian Times, July 93/MM by DEEANNE

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