Amaranth and brown rice blend

1 cup short grain brown rice

¼ cup amaranth

2 cups filtered water

Pinch sea salt

Wash the rice and amaranth in several changes of cold water. Use a fine mesh strainer to drain.

Put grains in a bowl, cover with an inch of filtered water and soak 4 to 6 hours or overnight. Drain well and rinse again. Place in a pot, add water and salt and bring to a boil. Lower heat, cover and simmer for 50 to 60 minutes or until all liquid has been absorbed.

Remove from heat and allow to sit covered for 10 minutes. Store any left over grain in the fridge and steam to reheat.

Spring vegetable braise

1 pound fava beans, shelled

1 bunch ramps, or 1 medium leek

2 table spoons extra virgin olive oil

½ pound fresh shitake mushrooms, sliced

½ pound asparagus, sliced in 1 inch pieces

Black pepper

Chives to garnish

Flax oil

Bring a small pot of water to a boil. Add shelled fava beans and boil for 2 minutes. Drain and slip off their outer skin, compost skins and set the fava beans aside.
Cut off the roots of the ramps; slice the white part into 1/2 inch pieces and the greens into 2 inch pieces, keeping them separate.
In a large skillet warm the olive oil over medium heat, add the white stems of the ramps (if you’re using a leek add it all now) and a pinch of salt and sauté for a couple of minutes. Add the shitake mushrooms and continue cooking for 2 or 3 minutes more.

Stir in asparagus and ramp greens. Pour 2 tablespoons of water over vegetables and cover for 2 minutes. Remove lid and stir, cook until asparagus is tender. Season with salt and pepper.

To serve place about a cup of vegetables on each plate, spread out a little. Top with grain using a half cup measure as a mould. Garnish with chives and drizzle with flax oil.

Serves 3 to 4.