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Amaranth and Wild Rice
- 2 c Amaranth, chopped (Or other wild green)
- 2 c Water
- 1 c Wild rice
- 1 medium Tomato, chopped
- 1 medium Onion chopped
- 1 teaspoon Cumin seeds or 1 teaspoon Coriander powder
- 2 Green chilies chopped fine
- oil
Sauté cumin seeds, chopped green chilies, and onion in a small amount of cooking oil. Add tomatoes and pigweed and saute for two-five minutes. Cover simmer for five minutes on low heat. Wash the rice and add to mixture. Add remaining ingredients and bring to boil. Reduce heat, cover and cook for ten minutes or until rice is tender on low heat.
Melana Hiatt