From rice to oats, grains are tried-and-true kitchen staples. The only issue? It can be easy to get stuck in a rut, particularly if you tend to purchase grains in bulk. If you’re tired of quinoa or over bulgur, think about including amaranth to your shopping list. It’s earthy, nutty, and wonderfully versatile, making it ideal for shaking up your grain video game. Find out all about amaranth, including what it tastes like, what flavors it pairs well with, and our preferred ways to utilize it in your cooking area.

What Is Amaranth?

Amaranth is the seed of the amaranth plant, which is native to South America. It’s a kind of pseudocereal (like quinoa) as it is consumed and consumed like a grain. The seeds are light brown and extremely tiny, about 1 to 1.5 millimeters large,

Health Benefits

Don’t let the little size fool you– these little seeds pack a dietary punch. According to the journal Critical Reviews in Food Science and Nutrition, amaranth provides excellent amounts of fiber, protein, and necessary minerals, including calcium and iron.1 It also holds vitamin C, folic acid, and antioxidants, useful compounds that protect cells from damage.2 Moreover, amaranth contains no gluten, making it ideal for those on a gluten-free diet plan.

Purchasing Amaranth

In the grocery store, amaranth is offered in two different kinds, as whole seeds or flour. Avoid buying amaranth with discoloration, which may be an indication of spoilage.

Cooking Amaranth

Amaranth is unique in that you can boil it in a liquid (like other grains) or pop it like popcorn. The best choice depends on your preference and how you prepare to serve it..

How to Prepare Amaranth as a Porridge or Side Dish.

To delight in amaranth as a breakfast porridge or as a side, similar to millet or quinoa, it needs to be boiled with liquid. Ann Ziata, chef-instructor at the Institute of Culinary Education, recommends using 2 1/2 cups of liquid for every single 1 cup of dried amaranth seeds. (You can also include a pinch of salt, if you like.).

The Liquid: Water is a timeless option, but according to Sarah House, food innovation chef and recipe developer at Bob’s Red Mill, you can likewise utilize fruit juice for sweet meals and broth for mouthwatering meals.

The Method: Combine the components in a pot, simmer over low heat till the grains are totally cooked, about 20 minutes, states Ziata..

How to Tell When It’s Cooked: The amaranth is all set once it becomes velvety and the liquid is absorbed, but you’re welcome to adjust the process according to your needs. If you want firmer consistency, cook the amaranth for a bit longer, says House. You can likewise include additional liquid to loosen its consistency, she adds.

Soaking: If you have the time, consider soaking the amaranth over night before cooking. Simply integrate amaranth and water in a big bowl, completely immersing the grains.

How to Pop Amaranth.

You can likewise pop amaranth on the stovetop, just like popcorn. This choice is perfect if you wish to consume it as a snack or add it to granola or baked goods, states Ziata..

To pop amaranth, you’ll need a heavy-bottomed pot with high sides to keep the grains from popping out..

Heat the pot on the stovetop over medium-high heat.
Add 1 tablespoon of dried (not soaked) amaranth and shake the pan to prevent the grains from burning. They need to pop relatively quickly. (If not, your pot wasn’t hot enough, states Ziata.).
Transfer the popped amaranth to a bowl and repeat procedure with another tablespoon, continuing until you have actually the desired quantity.

Enjoying Amaranth.

Amaranth is a flexible grain and can be utilized for sweet and savory dishes.

Taste.

According to House, amaranth has an earthly taste that’s similar to beets. It’s also described as chewy, nutty, and slightly sweet.