Amaranth mince pan with peppers and zucchini

Name: Amaranth mince pan with peppers and zucchini
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 30 g Amaranth; 100 ml Vegetable broth (instant); 1 small onion; 1 small clove of garlic; 1 (approx. 120 g) small zucchini; 1 green, yellow and red mini peppers (approx. 30 g each); 1 TEASPOON Olive oil; 100 g Beefsteak minced meat; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g chunky tomatoes; 1-2 stem(s) Thyme

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

30 g Amaranth
100 ml Vegetable broth (instant)
1 small onion
1 small clove of garlic
1 (approx. 120 g) small zucchini
1 green, yellow and red mini peppers (approx. 30 g each)
1 TEASPOON Olive oil
100 g Beefsteak minced meat
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g chunky tomatoes
1-2 stem(s) Thyme

Directions

1
Cover the amaranth and vegetable stock and let it swell for 40-45 minutes at low heat. Meanwhile peel onion and garlic. Press the garlic through a garlic press. Finely dice the onion.
2
Clean and wash the zucchini, dab dry, halve lengthwise and cut into pieces. Clean, halve, seed, wash and pat dry the peppers. Cut the bell peppers into bite-sized pieces, except for one half for garnishing.
3
Heat the oil in a pan. Add minced meat and fry until crumbly. Add onion, garlic, zucchini and paprika and fry for about 10 minutes. Stir in tomato paste. Season with salt and pepper. Deglaze with tomatoes.
4
Bring to the boil and simmer for 2-3 minutes. Meanwhile wash thyme and shake dry. Set aside the leaves, except for a few for garnishing. Arrange amaranth and minced vegetable pan together.
5
Serve garnished with paprika and remaining thyme.