3 Simple Ways to Cook Amaranth Grain
Amaranth grain, a gluten-free ancient superfood, has been gaining popularity for its rich nutrient content and versatile culinary applications. Packed with proteins, fibers, and essential nutrients like iron, magnesium, and calcium, amaranth is an excellent addition to your daily meal plan. Here are three simple ways to cook amaranth grain:
Boiling amaranth is a hassle-free method that yields a fluffy and tender texture. To do this:
– Rinse 1 cup of amaranth under cold running water to remove any debris.
– Add the rinsed amaranth to a pot with 2 cups of water or stock (for extra flavor) and a pinch of salt.
– Bring the mixture to a boil.
– Once boiling, reduce the heat to low and let it simmer for 20-25 minutes. Keep the pot covered while simmering.
– After cooking, let the amaranth sit covered for 5 more minutes before fluffing it with a fork.
Popping amaranth is a fun way to enjoy this nutritious grain as a snack or breakfast cereal:
– Heat a deep skillet or saucepan over medium-high heat.
– Once heated, add a few pinches of dry (unrinsed) amaranth into the pan.
– Ensure you have a tight-fitting lid on hand as the grains will quickly begin to pop out of the pan.
– Gently toss or shake the pan with its lid on until all grains have popped. This usually takes about 10 seconds.
– Transfer popped amaranth on parchment paper or plate and allow cooling before consumption.
Toasting enhances both texture and flavor profile of amaranth:
– Preheat your oven to 350°F (175°C).
– Spread rinsed and drained amaranth evenly on a baking sheet.
– Place the sheet in the preheated oven and toast for 15-20 minutes. Stir the grains occasionally to ensure uniform toasting and prevent burning.
– Once the amaranth turns a light golden brown, remove it from the oven and let it cool.
– Store toasted amaranth in an airtight container for up to two weeks.
Experiment with these cooking methods and incorporate amaranth grain into your diet to add a healthy twist to your routine. Boiled amaranth can be used as a side dish, added to salads, or even incorporated into soups. Popped amaranth serves as an excellent topping for yogurt or cereal, while toasted amaranth adds a crunchy texture to baked goods or homemade granola.