momintexas
Frequent Contributor (1K+ posts)
Member # 23391
posted
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
Honored Contributor (25K+ posts)
Member # 12673
posted
- 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
Frequent Contributor (1K+ posts)
Member # 23391
posted
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
Honored Contributor (25K+ posts)
Member # 12673
posted
- 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
Honored Contributor (25K+ posts)
Member # 12673
posted
- 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
Honored Contributor (25K+ posts)
Member # 12673
posted
- 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
Honored Contributor (25K+ posts)
Member # 12673
posted
- 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.
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