HOW TO USE
- Amaranth seeds can be grained in a mill and used as flour.
- They can be popped to a healthy, nutty popcorn snack.
- They can be roasted.
- They can be cooked.
- Sprouted the seeds
- Added to a stir-fry.
- In a pan or soup where they will work as a great thickening agent.
- Cook amaranth to a porridge.
- The most common usage is probably to simply boil the seeds and serve them as a healthy replacement for rice, pasta or couscous.
Thick soups and Stews
Add 1/2 to 1 cup of amaranth to soups or stews to thicken and add protein and nutrients, perfect in vegetarian meals.
For a hot amaranth breakfast increase the liquid to 3 cups and you might add some sweetness by using half water, half apple juice as liquid. Then for example add apple and walnuts for something extra.
For a lighter way to add Amaranth, ‘pop’ as you would popcorn. Add 60g amaranth and 1 tbs oil to a pot with a lid. Heat to medium-hot, shaking regularly. The amaranth will begin to ‘pop’. Then popping slows to 1 pop in 3 seconds, remove popped amaranth to a bowl and flavour.
Boil 1 cup seeds in 2,5 cups water for 18-20 minutes. Don’t over cook them as they become “gummy”.
For an enhanced nuttier flavour gently sauté the cooked seeds. Also try lightly toasting the grains before cooking for a nuttier flavour.