Amaranth is becoming increasingly popular – people are increasingly using it for cooking. We have repeatedly printed various recipes for the preparation of this plant and its seeds. For example, a few days ago an article was published on how to make amaranth for breakfast. How to make amaranth
Today we offer to talk about a few simple but interesting recipes. They allow you to fully reveal the unique taste characteristics of the plant, as well as get the maximum benefit from it.
Cook or eat raw?
By the way, this is one of the main questions of interest to amaranth fans. How to get the maximum benefit from the plant and the products derived from it – to cook amaranth or eat it raw? Indeed, as some researchers indicate, raw seeds and flour contain certain substances that interfere with the normal absorption of minerals inside the body.
Pay attention Those who are concerned about tannins or phytinas, which can slow down the absorption of minerals in the intestine: both of these components are less “evil” than previously thought. Their content in amaranth is also significantly reduced when the grain is soaked about 10 hours before a meal. Then it can also be eaten without problems.
Amaranth powder can be used as a dietary supplement – it needs to be eaten on an empty stomach and mixed with water. This will improve your mood – the additive is an excellent antidepressant. You must take no more than 20 grams – this is sufficient to obtain the desired effect.
Features of the preparation of amaranth: what you need to know and take into account
To reduce the time of preparation of amaranth seed – leave it soaked in water overnight.
Besides! Seeds before cooking must be thoroughly rinsed.
Since the seeds of the plant contain a large amount of nutrients, 150 grams of amaranth will be enough as a garnish.
Cooking porridge from amaranth
Amaranth seeds are prepared similarly to rice. To do this, bring 350 milliliters of water to a boil, then add amaranth. Salt can be added before cooking to boiling water or even later to taste.
After the porridge begins to boil, lower the temperature so that the contents of the pan boil quietly for about 20 minutes (add more water if necessary).
In such a cooked form, amaranth is well suited for the subsequent creation of pudding-like desserts, for use as fillers (in the preparation of cakes), etc.
Another recipe involves cooking with vegetable broth: boiling broth and amaranth are again combined in a 1: 2 1/2 ratio and boiled for about 20-25 minutes. Season with spices and herbs to taste and simmer until all excess liquid evaporates without the mixture sticking to the bottom of the pan! However, as in the case of rice, it is important to mix as little as possible during cooking!
Then cooked porridge in vegetable broth can be sprinkled with cheese and baked in the oven or immediately served as paella. It is incredibly rich, nutritious, tasty and healthy.
Especially if you have added amaranth groats not just to vegetable broth, but to broth with vegetables. Eating such a dish will provide the body with all the important minerals, trace elements and other substances – you will not even need to eat meat or fish.
Want to make pasta yourself? This is also possible with amaranth!
The basic recipe for amaranth paste:
- about two cups of flour or amaranth powder are mixed with two eggs;
- add water with a spoon until you can create a relatively strong, well-binder, but not sticky dough;
- the dough is rolled out as thin as possible;
- then the dough sheet is again processed with a rolling pin, rolled up and cut this roll into thin slices;
- each slice is unwound, allowed to dry on a clean cloth, or immediately thrown into salt water for cooking.
Another option – rolled out a thin layer of dough is passed through a machine for pasta.
Amaranth is ideal for baking cakes, cookies, bread, but only if it is mixed with other types of flour in the following proportions: 20-30% amaranth flour and 70-80% wheat or rye flour.
This is due to the fact that in the amaranth flour there is no gluten, which is necessary for the full binding of the dough.
To give baking special culinary delicacy, it is possible to add pre-roasted amaranth grains.
The dough with amaranth flour is prepared in accordance with the recipe of your chosen pastries.
Note! Amaranth is made from the seeds of delicious popcorn – and it is also incredibly healthy. How to cook amaranth popcorn we told in a separate article.
How to cook amaranth greens how to cook amaranth
The young leaves of the amaranth plant are an excellent substitute for spinach or virtually any other vegetables.
They do not contain oxalates or nitrates, like some types of classic vegetables. Amaranth green leaves provide the human body with healthy and healthy ingredients – minerals, vitamins, trace elements as well as amaranth grains.
Amaranth greens are very similar in taste and cooking characteristics:
- on spinach;
- green nettle
- or swiss chard.
Thin young leaves are washed and the stems are cut. You can rinse (rinse to boil) in water with a small amount of salt, pepper or nutmeg.
It is also possible to lightly roast in vegetable oil with chopped onions and, possibly, garlic or nutmeg, depending on your taste preferences.
If you want to eat raw leaves, you just need to wash them, cut and mix with other types of salads or season with vinegar and vegetable oil.
In the following articles we will present some more interesting and tasty recipes for the preparation of amaranth – useful natural food that can provide the body with all the necessary vitamins and trace elements.