Amaranth Risotto

Warm 1 tablespoon coconut oil and 1 tablespoon olive oil in a large pot over moderately low heat, then add in a large chopped yellow onion, letting it cook for about 10 - 15 minutes.

In a separate bowl, pour 2 cups of boiling water over a cup of porcini mushrooms and let them soak for about 10-15 minutes, then lift them out and squeeze any excess liquid into the bowl, cut up the mushrooms and reserve them for later.

Pour the water you soaked the mushrooms in into the pot of onions, along with 2 1/2 cups of cold water and 2 cups of amaranth, then cover the pot and bring it to a boil. Simmer for 20-25 minutes, then stir in a teaspoon of salt and remove from the heat.

In a skillet, melt 1 tablespoon coconut oil and 1 tablespoon olive oil, then cook 3 chopped cloves of garlic, the porcini mushrooms, and 1 pound sliced mushrooms of your choice. Add salt and a tablespoon of coconut aminos and sauté the mushrooms for 8-10 minutes, then add 3 tablespoons of apple cider vinegar and sauté for another 2 minutes.

Spoon the amaranth mixture into plates or bowls and top with the mushrooms.