1. Combine the amaranth, garlic, onion, and stock in a 2 quart saucepan. Boil, reduce heat and simmer, covered until most of the liquid has been absorbed, about 20 to 25 minutes.

2. Stir well. If the mixture is too thin or the amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt and pepper to taste.

3. Stir in a few drops of hot sauce and margarine, if desired.

*Amaranth: a grain high in protein, calcium, phosphorus and fiber.

Serves: 2-3

Preparation time: 30 min.

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