Use as an alternative to rice, quinoa, cous-cous or pasta.
High in protein (16%).
29% lower in carbs than rice (per 100g, 57g versus 80g).
Can also be used in puddings.
Cooks in a similar way to rice or quinoa.
Serve with curries, stews or mixed into salads.
Naturally free from gluten.
Packed in Sussex.
Amaranth is typically used as an alternative to rice, and served in a similar manner. It's considered a "superfood" because of its high protein and mineral content, though we mainly like it because it's tasty! It's a very versatile grain and can even be used in puddings.
Amaranth-stuffed peppers with harissa, pine nuts and optional feta cheese.
Cook in a similar way to how you would cook rice. Use one cup of amaranth per person. Place the amaranth in a saucepan and cover with boiling water (around 2cm above the level of the grain). Cover the saucepan with a lid, bring to the boil then reduce the heat and allow to simmer for 10 minutes or until the mixture is moist but the water has stopped bubbling. Then turn the heat completely down and allow to steam for a further 5-10 minutes.
Serve amaranth with curry-like meals or stews.
You can also sprout these amaranth seeds, in a similar way to cress or bean sprouts.
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