Amaranth greens recipe Ingredients
Amaranth is not a true cereal grain at all, but is a relative
of the pigweeds and the ornamental flowers we know as
cockscomb. It's grown not only for its seeds, but for its leaves that
can be cooked and eaten as greens. The grain is high in protein,
particularly the amino acid lysine which is limited in the true cereal
grains. The grains can be milled as-is, or the seeds can be toasted
to
provide more flavor. The flour lacks gluten, so it's not suited for
raised breads, but can be made into any of a number of flat breads.
Some varieties can be popped much like popcorn, or can be boiled and
eaten as a cereal, used in soups, granolas, and the like. Toasted
or
untoasted, it blends well with other grain flours.
Ingredients
AMARANTH GRITS
1 cup amaranth
1 small clove garlic, peeled and finely chopped
1 medium onion, peeled and finely chopped
3 cups water or vegetable stock
Sea salt or tamari soy sauce to taste
Hot sauce to taste (optional)
Garnish: 2 plum tomatoes or 1 large beefstock tomatoes
Method of cooking Amaranth greens recipe
1. Combine the amaranth, garlic, onion, and stock in a 2 quart saucepan.
Boil, reduce heat and simmer, covered until most of the liquid has
been
absorbed, about 20 to 25 minutes.
2. 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 tamari to
taste.
3. Stir in a few drops of hot sauce, if desired, and garnish with
chopped
tomatoes.
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