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» LymeNet Flash » Questions and Discussion » General Support » Amaranth - how do you cook with it?

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Author Topic: Amaranth - how do you cook with it?
momintexas
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I'm thinking of trying amaranth and am trying to find the best ways to cook it - how to incorporate in to meals.

I'd love any advice or suggestions!

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Keebler
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Google: Mollie Katzen

and her Moosewood Cookbook, and her Enchanted Broccoli Forest. They have wonderful recipes that you can likely also find at her main website and other similar ones.

There may be an "official" amaranth website with detail, too.

Like anything of its kind, you can make it plain, savory or sweet, just vary the spices & garden herbs.

For a savory dish such as with thyme & rosemary, using chicken stock would also be nice.

For sweet, cinnamon & nutmeg, vanilla and a touch of stevia. Cardamom is also very nice.

Oils for the added touch at the end can also be varied. Same with nut milks for a cereal dish. Pecans are especially nice with this.
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momintexas
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Thank you Keebler. I found her book on Amazon and I think I'm going to order it.

I've read some people pre-soak and some people don't. Do you recommend pre-soaking it and if so, for how long?

I've had some trouble with quinoa so I want to find something new.

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Keebler
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No need to presoak, soak or even rinse amaranth. It cooks very fast, the seeds are so tiny. A nutty kind of taste, I think. I really like it. Sort of like Malt-0-Meal (just healthier).

A wooden spatula is best for stirring it (best to never use petro-based utensils in hot foods, even silicone). Watch in toward the end as it gets a bit like glue you don't want the heat too hot.

It would be nearly impossible to drain unless you have a very fine mesh strainer (as one used for Quinoa must be).
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Keebler
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You say you want something new beside quinoa. In my glass jars, staring right at me, they say "hello" to you:

Millet (a seed)

Buckwheat Groats (really a legume)

Black Forbidden Rice

Wild Rice (a grass)

Lotus Foods website has all kinds of rices you can explore and then see if your local market carries from reputable vendors (be sure it's a good source).

Go for the red and black rices, sometimes brown but the darker colors have far better antioxidant values.

Wild Rice is different altogether and wonderful in so many ways.

Quinoa also comes in red and black.

Good to rotate so that you don't eat the same thing all the time. Of course, still, vegetables should take up the most room on your plate, at every meal.
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Keebler
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Of those two books, I just checked and only The Enchanted Broccoli Forest has a full 2-page chart on grains and their cooking time, ratios, etc.

It also has a similar layout for legumes.

Too tired to compare the indexes of each as to their recipes for these kinds of grains, though, if at Amazon, often you can look inside the book. Go right to the index.
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Keebler
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Amaranth is great to toss in to soups to add some thickness. Millet, too. About 20 minutes before serving, add either (be sure to calculate there is enough liquid for it to still be soup or stew).

I've not yet been able to get this but it's high on my list. You might enjoy it. She has taken time to consider gluten free for each recipe, too.

http://www.glutenfreecat.com/category/healthy-living/

Very nice photos and descriptions in this Book Review of:

http://www.amazon.com/gp/product/1936608677/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608677&linkCode=as2&tag=glufrecat-20

LADLED: NOURISHING SOUPS FOR ALL SEASONS

- by Kimberly Harris (December 18, 2012)

over 50 reader reviews, a near perfect composite 5 star rating.


http://www.mushroomfestival.org/mushroom-soup-cook-off-2

Amateur Mushroom Soup Cook-Off
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Keebler
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http://www.lotusfoods.com/

LOTUS FOODS - rice selections
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momintexas
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Thank you very much Keebler - you are always so helpful. [Smile]

I'm going to give it a try this week. I appreciate all of the info!

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