Amaranth doesn’t go bad, but, I live in Florida where I see flour bugs (weevils) quite often. I've read some people like to add it to their bread dough. Popped amaranth can be used as an add-in to homemade granola or as a crunchy topping for salads. Sprouting. Test if the pot is hot enough by adding a drop of water. Amaranth is teeny tiny but when popped it’s about the size of quinoa. For me, I use about a teaspoon of amaranth for a medium sized soup pot. Use a ratio of 1/4 cup amaranth to 3/4 cup other grain and cook as usual. After it pops, it turns into a little white and tan puff and is so much fun to eat. Add just enough amaranth to barely cover the bottom of the pot with a single layer. Boil the chopped stems and – or leaves from Amaranth plants for roughly 10 minutes. In India and Sri Lanka, amaranth greens are added to stir-fry dishes and curries. You can use them like breadcrumbs and sprinkle them on top of steamed cauliflower or salad. Other ideas to use popped amaranth: It is a fabulous base for granola. We’ve also heard that popped amaranth can be used to bread tofu or meat but haven’t given it a try yet. I would never have thought to try amaranth had I not been looking for alternatives to quinoa, rice, and potatoes for Michael. For sweetness, try cinnamon, honey, coconut, and/or dried fruit. Amaranth Preparation Tips Boiling. • Combined with other grains. Add sweetness, if desired. I just love the texture! You can see the different of the raw amaranth and popped amaranth above. Popped amaranth can be eaten itself plain or with toppings, and can be incorporated into loads of other foods, like energy balls and granola bars. Sprinkle popped amaranth on cereal. All of the amaranth needs to be touching the hot surface at once. The leaves can also be cooked and eaten like spinach or kale. Amaranth is “immortal”, so, they can last for a very very long time. Spoon over cold cereal with milk, or a hot cereal such as oatmeal. So, I like to use all dry ingredients as soon as I can. Popped Amaranth seeds can be eaten as a snack or placed into a bowl with milk and consumed like cereal. Just add 1/8 – 1/4 cup to any soup recipe. 4. • Added to soups and stews. I highly recommend popped amaranth granola. 3. Drain away the water, top the plant parts with olive oil, vinegar, salt, pepper, butter, and your favorite blend of spices and enjoy. I particularly enjoy amaranth in soups and stews, where it gives the meal a nutty, earthy flavor. Try a scoop of nut butter or roasted nuts over your cereal, topped with popped amaranth. When cooked with another grain, such as brown rice, amaranth doesn’t overwhelm with its sticky consistency but adds a nutty sweetness. Experiment with adding amaranth to various foods. If you put too much amaranth in there, some will burn or pop and some won't. If it instantly balls up, dances around in the pot, and evaporates you’re good to go. My personal preference is to use them within 6 months of opening the packet. How to: Popped Amaranth [yields ~2 cups – my typical serving size] [nutrition data info] 6 Tbsp raw amaranth ; Heat a small/medium pot over med-high/high heat. Combine amaranth with cereal toppings. Another important step not to be missed.
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