How many of you have heard about amaranth seeds?
Amaranth is a very old pseudo-cereal, cultivated and used by the Aztecs 8,000 years ago, which is why it is especially used in South American and Mexican cuisine. Sources say amaranth is very rich in protein (an excellent source of protein for vegans and vegetarians), fiber, magnesium, it has all the essential amino acids that the body needs and it’s gluten free (perfect for those who have gluten intolerance).
Amaranth seeds look like quinoa seeds and can be used in different recipes: you can prepare an amaranth porridge with fruits and a bit of honey for breakfast, you can replace it with rice, add it in salads, you can transfom the amaranth seeds into flour use it in various cakes, biscuits, pancakes or even for a pizza crust.
This time I chose to use this ingredient in an amaranth risotto with mushrooms, very simple to make and surprisingly good. I have to mention that this is the first time that I use amaranth, I enjoyed this recipe a lot and it was perfect for a light dinner.
If you haven’t cooked with amaranth before, now it’s time to do it! It is a cereal with many beneficial properties, which can be added in a lot of super delicious recipes.
INGREDIENTS (for 1 serving)
100 gr. Amaranth .
300 gr. Mushrooms champignon
1 small onion (chopped)
3 cloves of garlic (or to taste)
Some olive oil (or sunflower oil)
Optional: grated parmesan (for risotto)
Put some olive oil in a pan and sauté the onion for 2 minutes until it becomes translucent. Add the amaranth, stir, then add 200 ml. water or vegetable / chicken soup. Unlike the classic risotto, here you can add all the amount of liquid at once. Let simmer for 20-25 minutes. Add extra water if needed. Season with salt and pepper.
While the amaranth is cooking, you can prepare the mushrooms. Put 3 minced cloves of garlic into a pan with some olive oil and sauté them for a few seconds. Be careful not to burn them! Add the mushrooms cut into slices and sauté them until all the water evaporates. Finally, add some chopped parsley, season with salt and pepper.
Put the amaranth ,, risotto ” and the sauteed mushrooms in a plate. Serve immediately.