Salad Granola

I had the great pleasure of having a 6am flight back to Denver last week.  And for those of us that aren’t constantly calculating the differences between time zones, that means that I woke up at 2:45 am MST.  Ouch.

I tried to sleep through the first flight but I knew that the second flight was too long for me to sleep through all of it and I didn’t want to read anything I had with me.  That left me wandering through Hudson News looking for something to distract me.  I am immediately drawn to the gossip mags, US, PEOPLE etc, but I wanted something more engaging and so I picked up Saveur.  It is one of the only food magazines that I don’t subscribe to and I was excited to see that it was the Chefs’ 100 edition.  I devoured the magazine and it definitely helped the time fly by (pun intended)savory granola1

 I found a lot of great inspiration in the magazine but #75 Savory Granola had to be made stat.  I’ve been loving my salads but totally aware of the fact that I need to change things up or else I’ll get sick of them.  Also, Dan is trying to put in enough calories and enough servings of veggies.
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I will admit that I didn’t know what a few of the ingredients are (what are basil seeds? are they different than dried basil) and I didn’t have all of the ingredients on hand so I made something up  and presto-chango my own recipe!
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Another inspiration came from Ashley over at the Edible Perspective has been inspiring me with all of her experiments with so many different grains.  The first that I wanted to try was amaranth.  She has experimented with popping it and using it for cereal and popcorn. So I was wondering if it could replace the puffed rice in the granola. And it worked!  Also, check out Ashley’s blog, she’s experimenting with such great recipes that it is inspiring.
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Basil-Garlic Salad Granola
4 Tbsp unpopped amaranth (a little more than 2 cups popped)
1 cup pistachios
2 cloves of garlic minced
1 1/2 Tbsp dried basil
1 cup fresh basil minced
1/2 cup honey
salt, to taste

Take 2 T of amaranth and place it in a dry large pot that had been heated to medium high.  Make sure to fully heat the pot before putting the amaranth in. Cover the pot as soon as you put the amaranth in the pot. shimmy the pot on the burner and the amaranth should pop immediately and finish pretty quickly. Remove the pot from the heat immediately and pour out the popped amaranth.  Repeat until you have the desired amount of finished product.

Combine all of the rest of the ingredients except for the honey.  While you are combining the granola heat up the honey.  Once the honey is warm pour it over the granola and fully combine.  Pour the granola into a rimmed baking sheet and cook for 40 minutes.  Cool completely and store in a sealed container for two weeks.