Amaranth with mushrooms and rosemary turkey

Ingredients

For 1 serving

• Amaranth60 g
• Turkey breast130 g
• Button mushrooms150 g
• Shallot20 g
• Vegetable broth200 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – November

Method

1. Rinse the amaranth in a fine-mesh sieve. Put it in a small pan with the vegetable stock, bring to the boil, cover and cook for 25 minutes over low heat, stirring now and then, until it has absorbed the stock and is creamy; season with salt.
2. Meanwhile cut the turkey breast into cubes of about 2 cm; finely chop the shallot and rosemary needles; wipe the mushrooms with damp kitchen paper and slice them.
3. Heat the olive oil in a frying pan over medium-high heat with the rosemary and brown the turkey for 5 minutes, turning, until golden; salt it.
4. Add the shallot and mushrooms and cook for 6 minutes, until the mushrooms are golden and their liquid has evaporated and the turkey is cooked through.
5. Serve the turkey and mushrooms over the creamy amaranth with a grind of black pepper.