For 4 servings:
2 cups of mixed rice: brown rice, wild red and black rice
3 tbs amaranth soaked overnight and drained
1/2 cube vegetable broth (Rapunzel)
in 2 cups of warm water
1 tsp olive oil
2 stalks of leeks cut in rings
2 cloves of garlic, more to taste
1/3rd cup of chopped mushrooms
1 small head of broccoli
abt. 10 asparagus
2 tbs quality olive oil
1 tsp garlic powder
3 tbs broth
1/3 cup Tamari Soy Sauce
2 tbs Mirin Sake
some arrowroot or cornstarch
Salt free spice (Mrs. Dash)
Fill a pot with the broth and wild rice, bring to a boil and simmer until tender (45-60 minutes). Rinse and drain.
Cut broccoli and asparagus in bite sizes and cook them in a different pot in boiling water until softer. Rinse with cold water and set aside.
Add garlic and leeks with some oil to a large skillet and saute over high heat for some minutes, add mushrooms and let them simmer. Add Mirin, Soy sauce, garlic powder, spice and broth. Let simmer for some more time, then add arrowroot or cornstarch to make a sauce. Add the amaranth, broccoli and asparagus to the sauce and gently mix.
Serve over the rice. ©Mighty Forks 2011