Amaranth bowl with oyster mushrooms and poached egg

5 1 ratings
Total time 35 mins
10 mins preparation time
25 mins cooking time

This healthy bowl combines oyster mushrooms sauteed in Kikkoman soy sauce & chilli, with crisp celery and peppery rocket salad on a bed of protein-rich amaranth grains – a delicious vegetarian lunch or dinner recipe idea.

Ingredients

2 portion(s)
100 g
amaranth
40 g
rocket
100 g
celery
1 tbsp
olive oil
2 
eggs
 ½ tsp
apple cider vinegar
1 tsp
chopped chilli
 ½ tsp
red pepper
150 g
oyster mushrooms
1 tbsp
chopped chilli
2 tbsp
chopped chives
1 tbsp
chopped parsley
2 tbsp
olive oil
Nutritional facts (per portion): 2106 kJ  /  503 kcal
28.9 g Fat
18 g Protein
39.9 g Carbohydrates

Preparation

Step 1

Boil the amaranth in a saucepan according to pack instructions until it gets soft.

Step 2

Slice the celery into ½ cm slices. Place in a bowl with the rocket and olive oil.

Step 3

Toss the cleaned oyster mushrooms with Kikkoman Soy Sauce, chilli and herbs, then fry in olive oil.

Step 4

When everything is ready, prepare the eggs. Boil water in a deep saucepan and add vinegar. Swirl with a spoon to create a vortex and crack in an egg. Repeat with the other egg. Reduce the heat so the water only boils gently and poach each egg for 2.5 minutes.

Step 5

Serve the amaranth with oyster mushrooms, salad vegetables and a poached egg seasoned with chilli and pepper.

Recipe-ID: 1048

Recipe as PDF

Download PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

Boil the amaranth in a saucepan according to pack instructions until it gets soft.

Slice the celery into ½ cm slices. Place in a bowl with the rocket and olive oil.

Toss the cleaned oyster mushrooms with Kikkoman Soy Sauce, chilli and herbs, then fry in olive oil.

When everything is ready, prepare the eggs. Boil water in a deep saucepan and add vinegar. Swirl with a spoon to create a vortex and crack in an egg. Repeat with the other egg. Reduce the heat so the water only boils gently and poach each egg for 2.5 minutes.

Serve the amaranth with oyster mushrooms, salad vegetables and a poached egg seasoned with chilli and pepper.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.