• Makes: 8 servings
  • Serving Size: 1/8of the stew (approximately 2/3 cup) and 1 biscuit
  • Carb Grams Per Serving: 40

Ingredients

  • 1/2 cup whole grain amaranth
  • Nonstick cooking spray
  • 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 teaspoon olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 2 cups cubed sweet potato
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup light butter

Directions

  1. Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.
  2. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray. Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.
  3. Add mushrooms, onion, and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling. In a small bowl stir together 1/4 cup cold water, the cornstarch, and 1/4 teaspoon of the salt; stir into mixture in skillet. Cook and stir until mixture thickens. Pour into baking dish over pork. (Sweet potatoes will not be done yet.) Bake for 30 minutes. Remove from oven. Increase oven temperature to 450 degrees F.
  4. For biscuit topper, in a large bowl combine flour, cornmeal, baking powder, thyme, black pepper, and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in light butter until mixture resembles coarse crumbs. Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.
  5. Using a large spoon, drop biscuit topper into eight mounds (about 1/4 cup each) onto pork stew. Bake for 12 to 15 minutes or until biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 363 cal., 13 g total fat (6 g sat. fat), 66 mg chol., 447 mg sodium, 40 g carb. (3 g fiber, 3 g sugars), 22 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 2.5; Starch (d.e): 2.5

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