Serves: 1-2 portions

Time: 40mins

Level: Easy

Tools:

• Saucepan (with lid)

• Measuring jug

• Frying pan

• Wooden spoon

• Knife

• Chopping board

Ingredients:

For the Amaranth:

• 200g of Amaranth
• 500ml vegetable stock

For the Wild Mushrooms:

• 1 tsp olive oil
• 1 red onion (diced)
• 3-4 cloves of garlic (minced)
• 200g white mushrooms (roughly chopped)
• 150g wild mushrooms (chopped)
• 1 handful of fresh thyme (chopped)
• 1 tsp tamari
• 1 tsp balsamic vinegar
• salt & pepper to taste

Method:

1. Start by following the instructions on the Amaranth and begin to cook in the saucepan.
2. Whilst that is cooking warm up the frying pan with oil and cook the onion for 5 mins. Add in the garlic and cook for a further 2 mins. Next add in the white mushrooms and herbs and cook through.
3. Remove the contents of the pan into a bowl and then add the wild mushrooms, tamari and balsamic into the empty frying pan. Cook for 5 mins. Then add the mushroom mix back into the frying pan and combine well.
4. After the amaranth is cooked transfer into a bowl, topped with your mushroom ragu.
5. Serve and enjoy!