Amaranth with spinach-mushroom sauce

Ingredients:

1 cup of amaranth groats, 2.5 cups water, 1 tablespoon. olive oil, 200 g spinach leaves, 2 medium tomatoes, 200 grams of sliced mushrooms, 1.5 tsp. basil and oregano, 1 crushed garlic clove, 1 tbsp. finely chopped onions.

Cooking method.

Combine the prepared groats of amaranth with water and a pinch of salt in a saucepan. Put the pan on the fire, bring to a boil, reduce the heat and cook for 20-25 minutes. The water should all evaporate. Remove the pan from the heat, cover and let stand for at least 10 minutes. While preparing the amaranth croup, treat the leaves of spinach. Wash them several times, put in boiling water and cook until soft. Dip the tomatoes in boiling water. Peel and cut into large pieces. In a large frying pan heat the vegetable oil over medium heat. Put the garlic and onions and cook until the onion is soft and garlic-brown. Add tomatoes, mushrooms, oregano, basil and a tablespoon of water, salt and pepper. Cook for 5 minutes. Add the mashed leaves of spinach to the tomatoes. Cook another 10 minutes, with a fork, crushing tomatoes into a gruel. Pour this warm amaranth sauce and serve.