I've been playing with amaranth cakes as part of stacks, bases for heavy stews like this one, and even as a less savory breakfast treat. Amaranth cooks up so sticky, like polenta, so it's fun to use it for sturdy shapes rather than just a slop in a bowl! The stew is inspired by a fly by night trip to Madrid a couple of years ago-- It looks earthy, and it is, but it's also bright and lemony and cut through with a big dose of dry white wine. I love that this can be a weeknight dinner!
Spanish Style Christmas Lima Bean Stew with Amaranth and Oyster Mushroom "Risotto" Cakes