Amaranth Recipes - Breakfast Porridge with Bluebery Compote (2024)

FAQs

Should you soak amaranth before cooking? ›

Soaking: If you have the time, consider soaking the amaranth overnight before cooking. "Soaking the grains makes their nutrients easier to digest and shortens the cooking time," says Ziata. Simply combine amaranth and water in a large bowl, completely submerging the grains.

Amaranth should be very neutral flavored, maybe a little nutty, similar to quinoa or oats, which really don't have a strong flavor.

Eat while still warm, or cool and store in an airtight container for up to a week. To reheat, place in a hot oven for 3 to 4 minutes. Amaranth is easy to cook. All you need is a pit, water and heat.

Amaranth is an ancient grain with a slightly sweet, nutty taste that works well in place of oatmeal. In addition to being gluten-free, amaranth is a good source of several key nutrients, including protein, fiber, iron, and manganese ( 1 ).

Step 1: Rinse: Place amaranth in a strainer and rinse well in warm filtered water. Step 2: Soak: When possible soak amaranth overnight to improve digestion and increase the absorption of nutrients.

Fiber content in amaranth is quite high and is 3 times higher than wheat. Therefore, regular consumption of amaranth can help improve the quality of the digestive system and help prevent constipation.

Amaranth: An Ancient Grain With Impressive Health Benefits. Amaranth has many micronutrients and anti-inflammatory properties. It may help lower cholesterol, aid weight loss, and is gluten-free.

If you mix in anywhere from a half cup to one cup of soy milk, the amaranth takes on the consistency of cream of wheat. And it's delicious. The flavor is nutty and earthy and the texture is a bit more interesting than oatmeal. Here's a very simple method for cooking amaranth and turning it into cereal.

For the liquid, you can opt for cow's milk, almond milk or any other dairy-free alternative. Check out our healthy oat recipes, warming porridge recipes and energy-boosting breakfast recipes.

Steel-cuts and rolled oats have a lower glycemic index than quick oats, potentially making them the best choices for blood sugar control.

How to make porridge taste better? ›

When in doubt, add nut butters for creaminess, sweetness, and plenty of good protein. We like crunchy peanut butter for added texture, almond butter, cashew butter, and even tahini. Throw a chopped banana and a smudge of vanilla paste into stovetop oats for creamy, delicious, banana bread oatmeal.

Amaranth seeds may seem stickier than other grains after being cooked. Make sure you do not mistake this texture for not being fully cooked yet, as overcooking these seeds will cause them to be chewy and even more sticker.

The amaranth seed can be used whole or ground into flour. It cooks up like rice with 1 ½ cup of water per ½ cup dry amaranth. It tastes wonderful cooked with in a flavorful liquid like tomato juice. Cooked amaranth can be used in soups, stews, chili or in place of rice in most recipes.

To cook amaranth seeds, boil them just like rice or quinoa. The tiny granules stick together to form a porridge-like consistency. Some package instructions call for about two parts water for every one part grain, but you might need to increase the water to three parts.

Instant Pot Amaranth (Fast, Creamy, No Soaking!) With an Instant Pot and less than 30 minutes, you can make perfectly cooked amaranth every time!

With an earthy, nutty flavor, amaranth is perfect for breakfast, lunch, dinner and every snack in between. For a pilaf, bring 1 ½ cups water and ¼ teaspoon salt to a boil in a medium pot. Add amaranth, reduce heat and simmer, cover until liquid is absorbed, which will be about 20 minutes.

results indicated that soaking amaranth grain in water decreased the phytate level significantly ( Table 2).

As in many other plant-based food products, applying heat treatment to the amaranth grains seems to provide an overall improvement in digestibility of the nutrients they contain (Kauffman and Weber, 1990, Tovar et al., 1994).