Maple Nut Amaranth
Amaranth is a tiny South American grain that was a staple food for the Aztecs. It ranges from shades of rich gold to deep reds. High in the essential amino acid lysine, Amaranth is higher in protein than most other grains. It is packed with minerals and vitamins and is used in treatment of heart disease, hypertension, menstrual issues and blood regulation issues. Amaranth is one of the gluten free grains, in fact, very few people have an allergy or sensitivity to amaranth.
Delicious and easy to cook, amaranth has a mild, nutty flavor and lends itself to both sweet and savory dishes. Because it thickens when cooked it can add body to stews or soups. I sometimes double the batch of plain amaranth I am cooking for breakfast and then pour out the extra onto a cookie sheet to dry. The amaranth will set up during the day. Brush the amaranth ‘cake’ with a little olive oil, add a dash herbs, maybe sun dried tomatoes or olives, a few wilted greens and a little fresh Parmesan then broil it for a minute or two – delish. The dried grain can also be popped and served with a little honey.
Servings: 2-4 Prep Time: 5 minutes Cook Time:15-20 minutes
Ingredients
1 cup amaranth rinsed and drained
2 1/2 cups water
nuts optional
maple syrup optional - use honey if you'd like
sea salt
nut milk or other milk
seasonal fresh fruit or berries
Instructions
Rinse amaranth in warm water. In a medium saucepan; bring water and amaranth to a soft boil on medium heat. Cook for 15 -20 minutes, stirring often. The amaranth is done when the excess water has cooked off, and the grain sticks slightly to the edges of the pan. It should be thick and the grains will softly pop in your mouth. Add a dash of sea salt and serve with honey, nuts, a little milk and fresh fruit if desired.
As pictured - I chose to heat in a skillet cashews and walnuts in a bit of maple syrup with pumpkin pie spice. Just until fragrant. After removing from heat, I added a chopped pear. How very autumnal!
Note: Some people swear that you need to soak this grain for 12-24 hours. This will definitely make it more digestible. However, I’ve had no problems with rinsing and then cooking.
Recipe Notes
Healing highlights: Amaranth creates strength and vitality. It's warming and enters the Heart, Stomach and Spleen and regulates blood. Amaranth is high in the essential amino acid lysine and higher in protein than many other grains. It is packed with minerals and vitamins and is used in treatment of heart disease, hypertension, menstrual issues and helps regulate the Blood.
