Amaranth is considered to be one of the oldest cereal crops in the world. At the same time, even after so many years, schiritsa did not lose all its popularity and today many people use it. Amaranth is somewhat similar to quinoa, because both plants belong to the same family. But they have a significant difference in taste.
There are still records that the ancient Aztecs used shchiritsu. For this reason, the plant is called “Inca bread” or “Aztec wheat.”
The content of protein in it, amaranth significantly exceeds milk and wheat. Therefore, it should definitely be included in the diet of children, pregnant women and those who adhere to the principles of vegetarianism.
Today we analyze several interesting recipes from amaranth, which will perfectly fit into the daily diet.
- egg – 16 pieces;
- vegetable oil – 100 grams;
- parsley – 100 grams;
- Dutch cheese – 50 grams;
- butter – 50 grams;
- amaranth green – 300 grams;
- onion – 1 piece;
- Bulgarian pepper – 3 pieces;
- tomato is a thing;
- salt, pepper and garlic – to taste.
Cook 4 omelets in succession in a regular pan, each consisting of 4 eggs. To do this, just lightly beat the eggs with a fork, add finely chopped greens to each portion, seasonings and mix everything thoroughly.
Ready-made omelets must be laid on top of each other, smearing each layer with amaranth leaves. Spread the uppermost layer with grated cheese and pour the butter, previously melted in a water bath. It remains only to send the resulting cake for a couple of minutes in the oven so that it slightly browned. Of course, do not forget to make the dishes on which the cake will lie, with special parchment.
Ask how to cook the stuffing? Very simple. Rinse amaranth greens, chop and brown a little with onions. When the leaves are soft, add finely chopped Bulgarian pepper and continue frying for another 10-15 minutes.
Remove everything from heat, add a little ground black pepper, salt, garlic and tomato crushed with a fork. It is this kind of filling that needs to be mated with omelets.
Believe, you will like this dish! Yes, and it is prepared quite simply, do you agree?
Amaranth with rhubarb and dates
- rhubarb stalks – 400 grams;
- Cinnamon – 1 tablespoon;
- dates – 100 grams;
- milk – 250 grams;
- amaranth – 100 grams;
- salt – to taste.
Choose the most fresh soft dates. Wash them and finely chop them. Peel rhubarb peel and cut into small pieces.
Amaranth seeds should be soaked overnight. In the morning, drain the water and allow the grains to dry slightly. Then add the milk and salt to the schichitse, mix thoroughly and put on the stove. Now you need to bring the cereal to a boil and reduce the heat. At such a small capacity, boil the amaranth for about 15 minutes, and then, having turned off the cooker, leave it for another 10 minutes to swell.
In a separate bowl, combine rhubarb, 30 ml of milk, a tablespoon of cinnamon and 100 grams of pre-prepared dates. Heat the mixture over medium heat until the rhubarb is fully cooked. You can notice the readiness by how it boils.
Now mix the rhubarb with amaranth and arrange in plates. If there are coconut chips at home – sprinkle it with the finished dish.
Amaranth with blueberries
Learn how to make a healthy and delicious breakfast with a selection of blueberries and blueberries.
- amaranth seeds – 200 grams;
- blueberries – 100 grams;
- honey – 1 tablespoon;
- cream – 2 tablespoons;
- vanilla – to taste;
- salt – to taste.
In the evening, soak the seeds of amaranth in plain water. In the morning drain the waste liquid and rinse the grain. Add a pinch of salt and 200 ml of water. Put everything on the stove, bring to a boil and reduce the heat to minimum. Cover the amaranth with a lid and sweat for about 15 minutes. When removed from heat, set aside a saucepan for another 10 minutes to allow the cereal to infuse.
In a separate bowl, mix the blueberries (by the way, both fresh and frozen is perfect for this dish), honey and cream. Add some vanilla and mix thoroughly. If there is no vanilla, in any case, do not be discouraged, without it, breakfast will turn out no worse.
Heat the resulting blueberry mass on the fire, but do not let the cream boil.
To serve on the table, pour into a high bowl liquid from a pan with blueberries, then place the already prepared amaranth, and the berries on top.
Breakfast is quite satisfying and helpful. And I am very pleased that this recipe can be adapted to any berries available at home.
- amaranth leaves – 200 grams;
- onion – 1 piece;
- dill – a small bunch;
- egg – 1 piece;
- salt and pepper to taste.
Knead the dough as you would for the usual dumplings and let it stand for about 30 minutes.
From the above components, prepare the filling. To do this, simply mix the amaranth, finely chopped onion, dill and egg, lightly fried in vegetable oil. Then add spices to the mince and mix everything well.
Slap ordinary dumplings, but with a green filling. Boil as you used to. Serve the dish with sour cream, butter or spicy sauce.
Amaranth Thick Soup
- milk – 250 ml;
- corn flour – 2 tablespoons;
- onion – 1 piece;
- amaranth – 100 grams of leaves (dry is best suited);
- vegetable oil – 2 tablespoons;
- salt, pepper – to taste;
- nutmeg – to taste.
Finely chop the onion and fry it in a small amount of vegetable oil until light golden. Amaranth leaves, if you have them dry, pound in a mortar or chop with a mixer. If there is only fresh greens, finely chop it.
Boil water, add milk and fried onions. Now add cornmeal to the dishes and stir the resulting broth into a creamy state. Next, add chopped amaranth to the soup, season with pepper, salt and nutmeg.
Amazing and nothing like the dish is ready! Your family will love it if you serve similar soup for lunch.
And now the bonus recipe.
Probably in the world there are few people who do not like sweets. And among children, most likely, there are none at all! But only often the candies offered in our stores cannot boast of a decent composition and at least minimal utility. Why is there a utility! Let them not be harmful! What is very controversial in our time.
Sometimes it seems that soon there will be nothing in the composition of sweets, except palm oil, cocoa butter substitute and confectionery fat. But what is the way out? Pretty simple – learn how to cook sweet at home. For example, tasty and really healthy amaranth sweets.
- amaranth seeds – 3 tablespoons;
- flax flour – 1 tablespoon;
- raisins – 2 tablespoons;
- dates – 5 pieces;
- pine nuts – 2 tablespoons.
Prepare amaranth. To do this, throw the grains of schiritsa in boiling water and cook for about 5 minutes. Then turn off the heat and let the croup stand for about 10 minutes. Ask why so little boiled shchiritsu? And because it has been proven that it retains its greatest benefit with minimal heat treatment.
Prepare dried fruits: soak dates and raisins in water, and then rinse them and scald with boiling water. Now you need to clear the dates from the seeds and finely chop.
Put on one dish all the ingredients: raisins, dates, nuts and amaranth. After removal from heat, the latter must be thrown back onto a sieve so that no excess moisture is left in it. You can skip the components through a meat grinder. So get a fairly homogeneous mass.
To keep the mixture from falling apart, add some flax flour to it. It will not only help in the preparation, but also add vitamins to future candies and even cleanse the body.
Stir the mixture and, wet your hands, start sculpt candy. Their shape may be what your fantasy wishes.
Such sweets especially appreciate the kids! Let them not look very nice, but they are amazing in taste and utility.