How to cook Amaranth

May 8, 2018

Amaranth is a seed and can be roasted, popped, boiled, and added to other dishes.  It is most commonly eaten as a porridge (or cereal – hot or cold).  I personally have also popped it and added it to an energy bar during my vegan month challenge.

Amaranth is a source of iron, B vitamins, calcium and zinc.

A 1/2 cup cooked serving provides 525kJ (125 calories), 23g Carbohydrates (low GI), 4g Fat, 2.5g Fibre, 4.5g Protein (Amaranth is a complete protein – all essential amino acids are present in this powerhouse grain).

How to Cook Amaranth as a Porridge
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A recipe for how to cook amaranth as a porridge with additional information in the notes for how else to use Amaranth
Serves: 1½ cups
  • ½ cup Amaranth
  • 1½ cups water
  • Optional: fruit, nuts, cinnamon, honey
  1. Place amaranth and water in a small saucepan and bring to a boil, then reduce heat and simmer, uncovered, until water is absorbed, about 20 minutes.
  2. Keep a close eye on it towards the end and then serve it right away, as it will turn gummy and congeal if overcooked or left to sit.
  3. Optional is to top your porridge with fruit, nuts, cinnamon and/or honey.
• Popped. Toast a tablespoon of amaranth seeds a time in a hot, dry pot. Continually shake or stir until the seeds pop. Eat them as a snack or use them to top soups, salads, and vegetable dishes.

• Combined with other grains. When cooked with another grain, such as brown rice, amaranth doesn't overwhelm with its sticky consistency but adds a nutty sweetness. Use a ratio of ¼ cup amaranth to ¾ cup other grain and cook as usual.

• Added to soups and stews. Take advantage of amaranth's gelatinous quality and use it to thicken soup. A couple of tablespoons added while the soup is cooking is usually sufficient.




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