Amaranth seed/grain (Amaranthus)
Amaranth: A Healthy Grain for Vegetarian & Gluten-free Recipes
All of our Amaranth comes direct from our supplier in Bolivia.
This seed grain has been used by humans for over 8000 years-
-yes Eight Thousand Years!
It was a staple food (alongside Quinoa) of the regions in and around Bolivia/Peru etc, until the Spanish came and, not only almost exterminated the population, but also nearly destroyed all of the food sources for the native people- the Aztec civilisation.
Amaranth is now enjoying a most welcome come-back as a health-food.
Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted.
The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent.
High quality Gluten-Free
Amaranth is very high in protein.
Amaranth contains more protein than any other gluten-free grain
Amaranth is second only to Teff in calcium content.
1 cup of raw teff contains 347 milligrams of Calicum, Amaranth 298 milligrams. In comparison, 1 cup of white Rice contains 52 milligrams.
Amaranth contains more magnesium than other gluten-free grains.
Amaranth contains more iron than other gluten-free grains.
Amaranth contains more fibre than other gluten-free grains.
Amaranth is a good source of polyunsaturated fatty acids
Amaranth is an excellent source of lysine,
Amaranth has a “sticky” texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become “gummy.”
To cook Amaranth boil 1 cup seeds in 2-1/2 cups liquid such as water or half water and half stock or apple juice etc, until the seeds are tender, about 18 to 20 minutes.
Adding some fresh herbs or gingerroot to the cooking liquid can add different flavours- or you can mix with beans for a main dish.
For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Honey, Palm Sugar or brown rice syrup, adding raisins, dried fruit, allspice and some nuts to taste.
Amaranth flavour is mild, sweet, nutty, and malt-like, with a variance in flavour according to the variety being used and the location where it was grown.
Because Amaranth cooks just like Rice and Porridge Oats, in that it absorbs the water, it can become very ‘gluey’-similar to Porridge Oats when cooked.
Many people like the thick texture, but some prefer a more liquid form.
We find that the easiest way to cook Amaranth is to use the microwave.
Cook in the microwavce for 10 minutes on maximum setting.
Stir the contents.
Cook for a further 5 minutes.
Check and stir again.
You will see the Amaranth begin to expand as the water is absorbed.
Once the seeds are soft, the Amaranth is cooked.
You may add a little more water if it is too thick for your taste, and stir it well into the Amaranth.
Microwave again for a further 5 minutes and check.
It should now be ready.
The expanded grain seed shells give a nice nutty/chewy bite to the dish.
1 cup Amaranth seed
2-12 cups water
1 Tablespoon Olive oil
1 bunch Spinach (or young amaranth leaves if available)
2 ripe Tomatoes, skinned and coarsely chopped
250g Mushrooms, sliced
1-1/2 teaspoons Basil
1-1/2 teaspoons Oregano
1 clove of minced Garlic
1 Tablespoon minced Onion
Sea salt and Pepper to taste (or use a salt substitute)
Add Amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
While Amaranth is cooking, stem and wash Spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop.
Heat oil in a frying pan over medium heat and add Garlic and Onion.
Sauté approximately 2 minutes.
Add Tomato, Mushrooms, Basil, Oregano, Salt, Pepper and 1 Tablespoon of water.
Drain and chop Spinach and add to Tomato mixture.
Cook an addition 10 – 15 minutes, stirring occasionally. Lightly mash Tomato as it is cooking.
Stir the sauce into the Amaranth or spoon it on top.
1 cup Amaranth
1 Clove of Garlic, finely chopped or pressed
1 medium Onion, finely chopped
3 cups water or vegetable stock
Sea salt or Soy sauce to taste
Hot/ spicy sauce to taste
Garnish: 2 plum Tomatoes
Combine the Amaranth, Garlic, Onion, and stock in a medium saucepan.
Boil; reduce heat and simmer covered until most of the liquid has been absorbed, about 20 minutes.
Stir well. If the mixture is too thin or the Amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds.
Add salt or Soy sauce to taste.
Stir in a few drops of hot sauce, if desired, and garnish with chopped Tomatoes.
The Spiceworks also sell Teff grain/flour as well as Quinoa seed + many more healthy food ingredients.