5 AMARANTH DISHES THAT DIVERSE YOUR MENU

Автор - | 07.03.2019

On our site already presented a huge number of all sorts of recipes from amazing amaranth. I hope at least some of them you have already tried on yourself? Many of the previously presented dishes are quite simple to prepare and are ideally suited as part of a daily diet. Today we want to offer you 5 extremely unusual recipes that you have never tried in your life. But it’s never too late to start!

Amaranth and Leek Soup

Ingredients:

  • water – 2 liters;
  • leek – 1 piece;
  • potatoes – 3-4 pieces;
  • carrots – 1 piece;
  • amaranth – 6 tablespoons (more);
  • Parmesan cheese – 50 grams;
  • pepper and salt to taste;
  • olive oil – 3 tablespoons.

Cooking:

Send the pot of water to the fire and bring to a boil. While the water is heating up, peel and dice the carrots and potatoes. Cut leek into thin rings and send to the pan with vegetable oil. It is necessary to slightly extinguish it.

When the water boils, add potatoes and carrots to it. As soon as the water boils again, we send an amaranth into it. As a rule, 15-20 minutes is enough to cook the grain, but watch out for its condition – you should get a rather rare porridge.

10 minutes after the soup boils again, we throw in it a previously stewed leek. If there is a desire, then at this moment you can add cheese grated on a fine grater. This will give the soup a creaminess. Salt to taste.

The soup is ready! After some time it may thicken, since the amaranth itself has the tendency to become viscous. But this does not affect the taste of the dish. So enjoy your meal!

Amaranth potato croquettes

Ingredients:

  • potatoes – 4 pieces;
  • amaranth grains – 170 grams;
  • thyme – 3 tablespoons;
  • green chili – 2 pieces;
  • garlic – 3 cloves;
  • black pepper – 1 tsp;
  • butter – 30 grams;
  • vegetable oil – 1 tablespoon;
  • salt – to taste.

Cooking:

Boil potatoes, thyme finely chop as much as possible. It is also necessary to cut the chili pepper and garlic.

Next, set the oven to heat up to 180 degrees. Boiled potatoes turn into a puree.

Send the amaranth to a dry frying pan and fry over low heat until it breaks. Add vegetable oil, chili peppers, garlic and thyme to the seeds.

Now it’s time to combine the potatoes, butter, salt, black pepper and mix everything thoroughly. Combine this mixture with a mixture of amaranth and fry all together.

Next, you need to form from the resulting mass of small balls in size, making them slightly flattened on both sides. Roll the balls in a small amount of amaranth seeds so that they evenly cover the croquettes on each side. Now grease the balls with vegetable oil and send to the oven for about 20 minutes. Since everyone’s ovens are different, do not forget to follow croquettes: they should turn evenly brown on all sides.

Serving this unusual dish is best as a snack for tea. In addition, it is very convenient to take it with you to work if you do not dine in the dining room.

This interesting recipe combines both proteins and the absence of some unnecessary gluten. Amaranth here not only creates the structure and taste of the dish, but also makes it very crispy, gives an unusual nutty flavor. You definitely like it!

Amaranth and carrot salad

Ingredients:

  • beets – 200 grams;
  • carrots – 200 grams;
  • amaranth seeds – 50 grams;
  • sesame seeds – 2 tablespoons;
  • vegetable oil – 2 tablespoons;
  • basil – 2 tablespoons.

Cooking:

Grate the beets and carrots on a coarse grater. Combine them in a large bowl and mix well. Sprinkle vegetables with vegetable oil, sprinkle with finely chopped basil leaves and mix thoroughly.

Send sesame seeds and amaranth to a dry frying pan and fry the grains on a small fire until the schiritsa starts making cracking sounds. Make sure that the stove is not too hot, otherwise the seeds will just start to burn, and this will negatively affect the taste of the future salad. When the grains are roasted, set them aside to cool.

When the amaranth has cooled, add it to the beets and carrots, mix thoroughly and can serve. It is very important not to delay and eat the salad almost immediately after cooking. So the vegetables will not have time to put the juice and will not lose their crispy texture.

Of course, this version of the salad is not the only one: you can add to it any spices that you wish to make the dish exactly the one you like the most.

This dish is quite simple to prepare, but tasty and very healthy, because vegetables and seeds are combined in it. This salad gives a feeling of fullness, without adding a huge amount of unnecessary calories. It can be used both as a separate dish and as healthy.

Delicious, perfectly balanced in terms of nutrients, taste and texture – this salad will become the most beloved in your family.

Amaranth “cutlets”

Ingredients:

  • onion – 0.5 pieces;
  • garlic – 3 cloves;
  • live oil – 2 tablespoons;
  • lemon peel – 1 tsp;
  • curry powder – 2 tablespoons;
  • amaranth – 200 grams;
  • egg – 1 piece;
  • Parmesan cheese – 100 grams;
  • parsley – 1 bunch.

Cooking:

Dice onion, garlic, skip through garlic. If it is not – you can finely chop it with a knife. Send these vegetables to the pan with olive oil and fry for a few minutes. Now add lemon zest, curry and cook another 1 minute.

Boil amaranth in a separate saucepan and drain water from it if it remains. Add the onion and garlic to the shchiritsa, we will beat the egg in the same bowl and mix everything well. Separately, mix finely chopped parsley, breadcrumbs and grated cheese grated on the finest grater.

We form small balls of amaranth-onion mixture, roll them in a “breading” mixture of parsley and cheese and send them to fry with vegetable oil to fry on both sides. Usually on each side there is only 1 minute.

“Cutlets” are ready! They are perfect for any side dish, decorating the dish with its unusual taste.

Amaranth Fish Sticks

Ingredients:

  • fillet of any fish – 2 pieces;
  • egg – 1 piece;
  • amaranth – 100 grams;
  • vegetable oil – 2 tablespoons.

Cooking:

Cut the fillet into strips approximately 2 centimeters thick. Beat the egg lightly. Amaranth seeds poured into some flat dishes.

Start cooking. To do this, roll fish sticks first in the egg, then in amaranth. And shchiritsa should cover the fillet is quite dense layer. Sent to a preheated pan with vegetable oil. Fry from both sides over medium heat.

A fine beer snack, for example, is ready. Of course, on this site we are talking about useful things, but sometimes you can allow yourself beer, especially when it is possible to dilute it with such tasty and unusual fish sticks.

These are unusual dishes! But this is nothing bad! Many housewives and their families complain about the monotony of the daily diet – this is your chance not to get into their number. Cook, taste and enjoy delicious, healthy and fairly simple recipes this time.

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