Amaranth vegetable pan

Ingredients for 2 servings:

• 150 g amaranth
• 50 g margarine
• 3 tbsp olive oil
• ½ liter vegetable broth
• 150 g carrot(s)
• 200 g leek
• 50 g walnuts
• ½ bunch parsley
• 1 tsp lemon zest, grated
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the amaranth in margarine and oil for five minutes, then add the vegetable stock and simmer gently, covered, for 45 minutes. Meanwhile, clean and finely chop the carrots and leeks. Roughly chop the walnuts and finely chop the parsley. After 45 minutes, add the vegetables to the amaranth and cook for another ten minutes. If there is still too much liquid, simmer uncovered. Season with grated lemon zest, salt, and pepper. Finally, stir in the chopped walnuts and parsley.