Considered a power food because of its fiber-rich, high-protein content, Amaranth is a grain that we should consider adding to our diets. The leafy variety, that I wrote about last year, is highly delicious and very good for you, but it is the grain which makes a tasty, hot cereal for breakfast or for brunch. We just started making it here at home and I am glad it has now become a part of our menu rotation.
These small seeds, or 'grains', originated in Mesoamerica and were used for festivities and ceremonies throughout the area before the Spanish conquest. Nowadays only a small amount of the global amaranth supply is grown in this region, with India and Nepal cultivating the bulk of what we purchase in the health food aisle.
As I said, cooked amaranth seeds are a good source of fiber, protein, manganese, magnesium and iron. In addition to this, it is naturally gluten-free, but aside from these healthy benefits, one of the things that appeals to me about cooked amaranth is that it has a natural sweetness to it. There are times when I feel it doesn't even need any added sweetener, but you can, of course, sweeten this hot cereal with a delicious honey, some pure maple syrup or even agave nectar. It's entirely up to you.
This is what I do at home. Everything can be customized to taste at the table once you divvy up the cereal to your family.
Amaranth Cooking Ratios (1 part grain - 3 parts water)
Note: this can be scaled up to serve any amount.
These small seeds, or 'grains', originated in Mesoamerica and were used for festivities and ceremonies throughout the area before the Spanish conquest. Nowadays only a small amount of the global amaranth supply is grown in this region, with India and Nepal cultivating the bulk of what we purchase in the health food aisle.
As I said, cooked amaranth seeds are a good source of fiber, protein, manganese, magnesium and iron. In addition to this, it is naturally gluten-free, but aside from these healthy benefits, one of the things that appeals to me about cooked amaranth is that it has a natural sweetness to it. There are times when I feel it doesn't even need any added sweetener, but you can, of course, sweeten this hot cereal with a delicious honey, some pure maple syrup or even agave nectar. It's entirely up to you.
This is what I do at home. Everything can be customized to taste at the table once you divvy up the cereal to your family.
Amaranth Cooking Ratios (1 part grain - 3 parts water)
- 1/2 cup amaranth
- 1-1/2 cups water (you can substitute some of the water with milk of your choice, such as almond, soy or rice milk)
Note: this can be scaled up to serve any amount.
- In a heavy bottom saucepan with high sides, add the amaranth and the liquid and bring to a low boil. Lower the heat and simmer the amaranth for 20-25 minutes, stirring every 5 minutes or so to prevent sticking or burning.
- Serve hot.
Serving Suggestions:
- Milk (to thin out)
- Dried Fruit (raisins, apricots, cranberries, etc.)
- Fresh Fruit (chopped mangoes, strawberries, blueberries, sliced bananas, clementine wedges, pomegranate seeds, etc.)
- Spice (sprinkle some ground cinnamon or ground ginger)
- Cocoa Powder (to taste)
- Nuts (chopped walnuts or chopped pecans are delicious)
- Seeds (pumpkin seeds, sunflower seeds or some ground flaxseeds can bump up flavor and nutrients)
- Sweeteners (use pure maple syrup, agave nectar, brown sugar, sugar in the raw, stevia or the best honey available)
You can feel confident in providing a nutritious breakfast to your family if you make some amaranth hot cereal. There is nothing easier than cooking a pot of it for a weekday breakfast or for a weekend brunch. I hope you try some soon and discover this healthy, yet tasty grain. Cheers!
Where do you find the Amaranth? I actually think I have garden seeds for amaranth - its a beautiful plant!
ReplyDeleteSarah, I get mine at a health food store, but it's readily available from Bob's Red Mill online. Go to their website and search under amaranth. It's not expensive. Good luck!
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