Saturday, August 31, 2013

Gluten-Free Superfood: Amaranth

When Spanish conquistadors banned the Aztecs from growing
amaranth in the 1500's because it was used in religious rituals,
the ancient grain nearly disappeared from the Americas. Luckily
for us it staged a glorious comeback and is popping up in
mainstream supermarkets in brands like Arrowhead Mills and
Bob's red Mill. "Amaranth has a mild nutty flavor and is a great
source of protein, calcium, magnesium, and iron," says Nyree
Dardarian, RD, a nutrition science professor at Drexel University.
Start experimenting with this naturally gluten-free grain today.
Get Cooking
A bowl of warm amaranth cereal makes a tasty alternative to
oatmeal. Add 1 cup amaranth to 3 cups boiling water and cook
over low heat 20 minutes. Top with milk, cinnamon, and a drizzle
of maple syrup.
Cook amaranth (same proportions as above) in chicken or vegetable
stock instead of water for a savory side dish or stir-fry base. It's
great at absorbing the flavors of other ingredients.
Amaranth seeds can be popped like popcorn on your stove top,
resulting in small, crunchy puffs that make a terrific addition to
trail mix. Toss with nuts and dried fruit for a multitextured treat,
or sprinkle with some Parmesan cheese and rosemary for a
savory snack.
-Prevention Magazine, September 2013