Amaranth, or as it is more familiar to most people, – schiritsa – is perfect for those who have contraindications to the use of products containing gluten.
The seeds of this plant have been used for many years: even when wheat was not widely spread, bread was baked from amaranth grains.
Today, schiritsa again gained popularity, and literally all over the world! This is no accident. After all, it is enough just to study its nutritional characteristics and will never want to abandon such a useful product. Amaranth has one more plus – a pleasant taste that most people will like.
Schiritsa is good both as the main component of the dish and as a complementary ingredient. Today we will consider several recipes at once, where amaranth was a solo and minor.
Amaranth and Cauliflower Casserole
- amaranth – 250 grams;
- water – 0.5 liters;
- cauliflower – 300 grams;
- Parmesan cheese – 200 grams;
- olive oil – 2 tablespoons;
- salt and pepper to taste.
Rinse amaranth several times, then fill with water and put to boil on slow fire. As a rule, 20-30 minutes are enough for the full readiness of anchovy, but do not rely only on time. Be sure to watch how the seeds are boiled soft and how active they absorb moisture. After cooking, leave the porridge “rest” for 10 minutes under the lid.
Separately, boil the cauliflower in salted water. Throw it in a colander and drain the unwanted water. Now it remains to chop up a rather large vegetable, salt again to taste and lightly sprinkle with olive oil.
Lubricate the baking dish with olive oil and put on it first a layer of amaranth, then a layer of cauliflower. Sprinkle parmesan on top well. Repeat layers.
It is necessary to bake the dish in the oven with a temperature of 150 degrees for only 10 minutes or until the cheese is completely melted and roasted.
– if in the process of cooking you see that there is a catastrophic lack of water to amaranth – do not be afraid to fill it right during cooking. The main thing in this dish is that the shchiritsa boil well;
– Parmesan – extremely tasty cheese, but what if you couldn’t get it? Nothing wrong! Take advantage of the cheese that you have. But it is better if it will have a rather rich taste. After all, amaranth has a delicate aftertaste that just needs to be emphasized in other shades.
Amaranth and tuna salad
- onion – 0.5 pieces;
- salt – 0.5 tsp;
- wine vinegar – 1 ml;
- amaranth – 150 grams;
- canned tuna – 150 grams;
- canned beans – 100 grams;
- sweet pepper – 0.5 pieces;
- oregano – 0.5 tsp
Cut the onion into small pieces, salt it and sprinkle it with wine vinegar. Vegetable can be chosen to your taste: it is perfect as green, red and even simple bulb. Vinegar, by the way, is also not necessarily to take exactly the wine, but with it the dish gets a more interesting taste. Mix the onions with vinegar and let them stand for 15 minutes.
Amaranth wash and fill with water in a ratio of 1: 2. Simmer for about 20 minutes. In the process of cooking, be sure to try the cereal, because sometimes it happens that the shchiza boils down much faster or slower than usual. You can add bay leaf or rosemary to the pot. But this is just for your taste. At the end of cooking, be sure to salt the cereal.
Amaranth is set aside until it cools down a little, and then add it to the bow. Now throw in a tuna bowl. If you had fish in your own juice, then the liquid must be drained before adding to the salad. Season the dish with olive oil or any other butter. If the tuna was in oil – most likely, its quantity for salad will be quite enough.
Add the beans. It is better to find red in your own juice, but any other will do. Mix gently. Try it. Something is missing? Try salt, pepper or add your favorite seasonings that are not listed in the recipe.
Chop the pepper in small pieces and simply lay it on top of the salad as an edible decoration. Sprinkle all the oregano and you can serve an interesting and incredibly tasty dish on the table!
In this salad, the taste of amaranth appears quite brightly, but at the same time it goes well with the other components. Salad is also good because it can be prepared quite quickly and very simply. The result is a dish that can be either a supplement to the main or solo on the table.
Amaranth diet sauce
- amaranth seeds – 5 tablespoons;
- water – 400 grams;
- wine vinegar – 30 grams;
- Spirulina – 2 tsp;
- garlic – 2 cloves;
- Bulgarian pepper – 1 piece;
- hot chili pepper – 1/3;
- vegetable oil – 50 ml;
- paprika 0.5 tsp;
- any greens – 100 grams;
- salt – to taste.
Boil amaranth seeds in two glasses of water for 20 minutes. Cool porridge, and then put it in a blender. Add all other ingredients and stir until smooth.
It is best to serve this sauce chilled, so immediately after cooking, send it in the fridge. This sauce will perfectly complement literally any dish. Especially it will appeal to those who follow the figure – there are practically no calories in it!
- catfish fillet – 2 pieces;
- rice flour – 150 grams;
- green apple – 1 piece;
- radish – 100 grams;
- lime – 1 piece;
- cilantro – 1 bundle;
- amaranth – 100 grams;
- black sesame seeds – to taste;
- sesame oil – 2 teaspoons;
- garlic – 1 clove.
Boil the water. Remove the apple core and finely chop it. Put in a dish and sprinkle with lime juice – this will not allow the fruit to darken.
Radish cut into thin slices, skip the garlic through the garlic press. Cilantro must be quite large chopped.
Now it’s time to cook the dough for fish: add 0.5 cups of water and rice flour to a small bowl. If necessary, add more water to get a dough with a consistency like on pancakes.
When the water boils, put the amaranth in it and boil everything for about 30 minutes until the seeds are completely softened. Drain the waste liquid, add cilantro, garlic and sesame oil to the croup.
While the amaranth is boiled, it is necessary to heat the olive oil in a frying pan. Drain the catfish, dip it in the already prepared dough and fry on a fairly high heat. 3-5 minutes is enough for each side. Salt the fish to your taste.
Now mix the salad: add radishes, half lime juice and a tablespoon of olive oil to the apple. Mix well and salt if necessary.
Next, spread the schiritsu on plates, put the catfish fillet on top, and then the salad. Sprinkle the dish with sesame seeds.
Delicious dinner is ready! Yes, it will take a little more steps to prepare it than many of us are used to. But believe me, the result will be such a delicious dish that you definitely will not be sorry for the time spent.
Pepper stuffed with amaranth
- amaranth – 2 tablespoons;
- Quinoa – 130 grams;
- onion – 1 piece;
- zucchini – 1 piece;
- garlic – 2 cloves;
- cumin – 1 tsp;
- currants – 2 tablespoons;
- sunflower seeds – 2 tablespoons;
- parsley – 2 tablespoons;
- tomato – 2 pieces;
- ricotta cheese – 75 grams;
- Bulgarian pepper – 4 pieces.
Finely chop the onion. Zucchini grate on a coarse grater. Either skip the garlic through the garlic press, or chop finely. Lightly fry the peeled sunflower seeds in a dry frying pan. Parsley and tomatoes finely chop.
Mix the amaranth and quinoa, send them to the pan, pour 400 ml of water and put on the fire to boil. When this happens, reduce the heat to very low and cook for about 15 minutes. Now remove from heat and leave under cover until cool.
Heat a rather large skillet, pour oil into it. Fry the onions and zucchini until soft. Next, add the cumin and garlic and fry still 1 minute. Remove from heat and let cool.
Baking lay the parchment. Put the oven to warm up to 180 degrees.
In a large bowl, mix onions, zucchini, currants, seeds, tomatoes, cheese and parsley. All season with pepper and salt. It remains only to stuff the peppers with the resulting mixture, put it on a baking sheet and cover with foil. Bake the dish for 20 minutes, then remove the foil and bake for another 15 minutes until an appetizing golden crust appears on the peppers.
These are the recipes we have prepared today. Maybe not the simplest ones and you can’t attribute them to the “hastily” category. But sometimes for the sake of your health, and we will not be cunning – great taste, it is worth spending a little more time. Do you agree?