Amaranth is a gluten-free product with practically no contraindications. Here are just experts advise to eat only young leaves that have grown before the appearance of inflorescences. Already tried amaranth notes that the leaves have a fairly neutral taste and do not have a pronounced smell. This only means that greens can be added to almost any dish, saturating them with usefulness.
Amaranth seeds (schyritsy) taste like walnuts to their taste, which makes all the recipes with them extremely pleasant and savory.
On our website you can find a lot of all sorts of recipes from amaranth, but today we will add a few more to this priceless piggy bank. Of course, nothing prevents you from showing a little imagination and preparing a dish that was previously unknown to anyone, but no less useful for it.
Amaranth dishes are very original, tasty and most importantly, useful. They say that even Tsar Peter I adored amaranth porridge with birch sap. And this hero knew a lot about useful products. Want to have the same incredible health and strength? Then try making some of the recipes below.
- corn, barley or wheat groats – 200-300 grams;
- amaranth flour – 200-300 grams;
- red cabbage – 400 grams;
- amaranth leaves – 400 grams;
- salt – to taste.
Mix the selected cereal with flour in a 1: 1 ratio. Add to them finely chopped cabbage and amaranth leaves. Greens and cabbages should be about two times larger than a mixture of flour and cereals, so if necessary add components.
Now add salt and knead thoroughly, gradually adding cold water. You should get a medium-density dough, which you then need to beat on a wooden board until it stops sticking to your hands.
Put the dough on a separate plate, cover with a clean towel and leave for about 20 minutes. After the specified time, divide the mass into equal parts, of which form small cakes. Place them on a clean baking tray and bake at a temperature of 230-250 ° C for about 15 minutes.
Serve amaranth tortillas best with butter.
They are ideal as an additive to the first dish, and as a kind of dessert for tea.
- amaranth leaves – 500 grams;
- milk – 100 grams;
- flour – 200 grams;
- cheese – 50 grams;
- egg – 2 pieces;
- vegetable oil (ideal olive oil) – 1.5 tablespoons.
Amaranth greens thoroughly rinse in running water, chop, send to a saucepan with heated oil and warm until the water has completely evaporated.
Grate the cheese on a fine grater and add it to the milk and flour. Now of these components it is necessary to make a batter. Leave it for 60 minutes. After this time, add amaranth to the dough and mix everything thoroughly until it becomes approximately homogeneous.
Spoon the dough and fry like pancakes.
Before serving, be sure to sprinkle chops with fresh herbs. This dish goes well with literally any side dish. So feel free to experiment.
Potato and amaranth cutlets
- potatoes – 4 pieces;
- amaranth greens – 200 grams;
- green nettle and willow-herb – 200 grams;
- onion – 1 piece;
- garlic – 1 piece;
- egg – 1 piece;
- olive oil;
Boil the potatoes in a uniform. After it has cooled down, clean it and rub it on a rather coarse grater. Separately, in a small amount of water it is necessary to boil the greens of amaranth, nettle and willow-tea. After readiness, squeeze the leaves and chop finely.
Connect potatoes and greens. Add crushed garlic, onion and raw egg to them. Mix everything until a homogeneous mass.
From the obtained “stuffing” form cutlets, roll them in breadcrumbs and fry in olive oil until golden brown.
Best of all this dish is combined with mushroom sauce.
Amaranth stewed with garlic
- amaranth green – 300 grams;
- butter – 50 grams;
- garlic – 1 piece;
- pumpkin or sunflower seeds (peeled) – 50 grams;
- tomato paste;
- Spicy herbs – to taste.
Rinse the amaranth greens well, put it in boiling water and hold it under the lid for about 10 minutes. Now drain the water and finely chop the greens.
Separately, melt butter in a pan, throw in it the finely chopped garlic or garlic passed through the garlic press, peeled seeds and lightly fry. Now it remains to add amaranth greens, a little tomato paste and herbs to the pan. Stew until cooked, then salt.
The dish is extremely unusual in taste, but probably there are not many people who say that they did not like it.
Amaranth Leaf Soup
It is believed that the best time to use amaranth in cooking is summer. By July, the plant grows a very good deciduous mass. It becomes rich and ideal for use in soups and salads. In the second case, everything is extremely simple: add amaranth to fresh vegetables, replacing arugula, romaine and caesar. With soups, of course, somewhat more complicated. But this does not mean that you need to abandon such a healthy dish, just because it will take a little more time to prepare it.
- broth or water – 1 liter;
- milk – 250 ml;
- onion – 1 piece;
- wheat or corn flour – 2 tablespoons;
- amaranth green – 100 grams.
Start with the finely chopped onion and fry it in vegetable oil. Amaranth leaves are best to pass through a blender, but if there is no such house, just chop them.
Boil a pot of water, add the onion and pour in the milk. Come until the “broth” does not boil again. Now reduce the heat a bit and start slowly pouring flour into the soup, trying to prevent the formation of lumps. Add enough flour to make the dish get the consistency of liquid sour cream.
Add greens, salt and pepper soup. You can add your favorite seasonings.
Such an interesting and very tasty soup will be a useful and pleasant decoration of both everyday and any festive dinner.
Amaranth with vegetables
- amaranth seeds – 100 grams;
- water – 2 cups;
- olive oil – 2 tablespoons;
- Bulgarian pepper – 2 pieces;
- zucchini – 1-2 pieces;
- broccoli – 1/3 of the head;
- onion – 1 piece;
- carrots – 1 piece;
- any vegetables to your taste;
- pepper and salt to taste.
Boil the water and add the amaranth. Bring it all to the boil again, reduce the heat, cover and simmer for about 20 minutes, stirring occasionally.
While the amaranth is boiling, chop the vegetables in the amount that suits you. Preheat pan, add oil to it and, starting with onions, fry everything. Do not forget to constantly stir the vegetables so that they do not stick.
When amaranth is cooked, that is, it absorbs all the water, also send it to the pan and mix with vegetables. Now the dish is fully prepared to go to the table for your family. Before serving, do not forget to sprinkle it with greens.
The recipes proposed in this article are tested by time and housewives who were not afraid to use such an unusual plant as amaranth in their culinary masterpieces. We hope that the above recipes diversify your table and delight your loved ones. Do not be afraid to experiment! Indeed, numerous studies show that those who include amaranth in their diet will soon notice an improvement in their health. And where is good health, and great mood!