Ama- What?

Wouldn’t it be great if your name came from a Greek word meaning “one that does not wither, or “the never-fading”? I wish my name were Amaranth, the tall plant with bright purple, red and gold flowers.  The pretty plant is aptly named because there are more than 60 different species of amaranthus, and they all maintain their vibrant colors after harvesting. Beauty aside, amaranth is a nutrient powerhouse and it’s making a huge splash in the culinary world. That's why I figured I'd blog about it. 

Although often lumped into the “grain” category with oats and wheat, amaranth is considered a “pseudo-cereal” because it belongs to a different plant species. The nutrient profile of amaranth is quite similar to grains but, in many cases, it's superior. For example, amaranth has more than three times the average calcium of a cereal grain. It’s also high in iron, magnesium, phosphorus, and potassium, and it’s the only grain known to contain vitamin C.  Gluten-free amaranth is also a complete protein (meaning it contain all the amino acids necessary to make it “complete”), and has a whopping 26 grams of protein per cup. Oh, and that same cup of amaranth contains 13 grams of intestine-friendly fiber.

The preparation of amaranth is similar to rice but, for the best results, use 6 cups of water for every 1 cup of amaranth (amaranth doesn’t actually absorb all that water, but you need it for a successful outcome). Combine the amaranth and water, bring to a boil, reduce the heat to low, cover, and after 15-20 minutes, the amaranth will be soft on the inside and firm, almost crunchy, on the outside. The result is a grain that pops in your mouth! Pour off excess water, rinse the amaranth to remove the thick cooking liquid and you’re ready to go!

Here are some cool ideas for incorporating amaranth into your regular menu:
 
Protein Packed Topping: Spread the cooked grains on a flat surface to dry; sprinkle on salads, soups and stews. 
Better Batters: Stir cooked amaranth into cookie, quick bread and muffin batters. 
Polenta: Use instead of cornmeal in your favorite polenta recipe. 
Wild Side Dish: Sauté cooked amaranth with wild mushrooms (shiitake, cremini, oyster, Portobello) and fresh thyme.  
Bean Salad: Combine cooked amaranth, pinto and black beans, white balsamic vinegar, olive oil, fresh herbs, and salt and freshly ground black pepper to taste. 
Super Soups and Stews: Stir cooked amaranth into soups and stews for the last few minutes of cooking.


For more information, check out 5 AM Provisions!

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FFreeDigitalPhotos.net, kibsri