Grains & Rice

Amaranth, (Organic)

Amaranth, (Organic)
A staple food of the Aztecs, Amaranth is a rich and exceptionally complete plant protein. This “pseudograin”, actually a seed, is naturally gluten-free. It is an nutritious alternative to rice, great in soups and stews. For a treat, it can also be ‘popped’ like popcorn .
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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. Amaranth Porridge 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. Popped Amaranth 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.

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Serving size    50 g
 
 
Per Serve
Per 100g
Energy (kj)
739
1478
Protein (g)
7.7
15.5
Fat Total (g)
3.5
7.0
- Saturated (g)
0.6
1.3
Carbs, total (g)
30.8
61.6
Sugars (g)
0.2
0.4
Sodium (mg)
17.5
35
fiber, total (g)
4.7
9.5
Ingredients

Organic Amaranth