Hands-on Time
18 Mins
Total Time
33 Mins
Yield
Serves 4 (serving size: about 3/4 cup)

How to Make It

1    

Place potato in a small saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain and set aside.

2    

Place mint, cilantro, 1/4 cup water, juice, ginger, salt, and serrano in a mini blender; process until completely pureed and sludgy-looking, scraping sides as needed. This should yield about 1/2 cup; you’ll use only 1/4 cup for this recipe.

3    

Place 1/2 cup Popped Amaranth into each of 4 bowls. Top each serving with 1 tablespoon mint-cilantro chutney, 2 tablespoons potato, 2 tablespoons tomato, 2 teaspoons Major Grey chutney, and 1 1/2 teaspoons onion; toss well to combine. Top with cilantro leaves.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.