Tasty when topped with mole sauce or pear salsa. Serves 5.

1 cup yellow cornmeal

¾ cup amaranth flour

1½ cups vegetable broth

1 tablespoon olive oil

¼ cup diced onion

¼ cup diced Anaheim pepper

1 teaspoon minced garlic

2 tablespoons white wine

½ teaspoon chili powder

¼ teaspoon salt

¼ teaspoon ground cumin

1/8 teaspoon ground pepper

1. Combine yellow cornmeal and amaranth flour in a large bowl. Bring vegetable broth to a boil; pour hot broth over amaranth mixture. Stir and set aside; consistency will be thick, like masa.

2. In olive oil over medium heat, sauté onion, Anaheim pepper, and garlic until softened. Stir in white wine,
chili powder, salt, ground cumin, and ground pepper. Fold vegetable mixture into amaranth mixture.

3. In a hot skillet with a little oil, scoop batter into mounds, flatten slightly, and brown on both sides. Serve warm.

PER SERVING (2): 198 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 5g protein, 34g carb, 4g fiber, 174mg sodium