Amaranth & Squash Casserole

This was sooooooo good.  I took a classic chicken and wild rice casserole recipe of my grandmother’s and tweaked it just a tad to get this new winter classic.  Best part?  It is gluten-free, vegetarian, and dairy-free.  This is what I needed this week – I have the annual crud.  Moving to a new school, in a new state, with new germs finally took its toll on me.  I am hoping for a speedy recovery, until then, enjoy this recipe.

I used 1 cup of amaranth – it is like a finer version of quinoa – in place of the wild rice.  It is so tiny that I was skeptical at first that it would even add anything of substance to this recipe.

One sliced and peeled golden acorn squash was substituted for the chicken.

Then, I threw in some broccoli and onion for good measure.  See what I mean about the amaranth being tiny?

I made a white sauce, in essence, to pour over my veggies.  This makes one very full casserole of food, I promise.  Eric and I both found ourselves going for for seconds and looking forward to leftovers.  It is substantial comfort food without any discomfort from meat, dairy, or wheat the next day.


Amaranth & Squash Casserole

1. Saute 1/2 yellow onion, diced in 2 tablespoons margarine until soft.  Add 2 more tablespoons margarine to onions, cook until melted.  Stir in 1/3 cup rice flour, 1 teaspoon salt, and 1/2 teaspoon pepper.  Cook over low heat, stirring until bubbly – remove from heat.  Stir in 2 cups vegetable broth and 1 cup almond or coconut milk.  Heat to boiling, stirring constantly.  Boil and stir for one minute.

2.  Pour liquid into a 2 quart casserole dish.  Add to liquid: 1 cut and peeled golden acorn squash, 16 oz of frozen broccoli, and 1 cup dry amaranth.  Stir well.

3. Bake uncovered, 350 degree oven, until bubbly for 40 to 45 minutes.  Serve warm.

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