Had to post this morning since when I usually blog we were at hubby’s championships. They made it to the semifinals when they didn’t expect to get past game 2. It was a good but late night.
I almost kept the girls home and cooked and blogged but I want to go support hubby. It was a good choice because I got to see all his goals! (Normally he plays defense on his other teams. It’s was fun to see him shoot at the goal instead of protecting it!)
So this morning I’m food prepping amaranth as a healthy carb for my meal plan.
While not technically a grain (it’s a seed), gluten-free amaranth has a nutritional profile similar to grain. Originally from Peru, its cultivation spread through Central and South America and played a crucial role in Aztec rituals and their diet. Amaranth contains more protein than most grains, is considered a complete protein, has three times as much calcium as other grains, is rich in iron and magnesium, and is the only grain that contains vitamin C. It has been shown to lower blood cholesterol in patients with coronary disease and hypertension.
I get mine in bulk from The Head Nut at Reading Terminal Market
- Dry Amaranth
- Water or broth
- I always put my instant pot on Sauté mode while I’m grabbing things. It gives the Pot a chance to heat up before I dump stuff in.
- Add 3-4c water or broth. I usually add 4c of water because I like it less sticky and add it to other protein/veggie combos or eat it with cinnamon. Water lets me choose savory or sweet. You could use broth if you want a flavored rice-like option.
- Add 1c of dry amaranth and stir to make sure the seeds are mixed with the liquid. They will float.
- Close the cover and make sure the vent is in the sealed position
- Hit cancel to turn off Sauté
- I use multigrain for 25 min.
- You can quick release if in a hurry or natural release if not. I’ve done it both ways and haven’t had any issues.
Enjoy and let me know how you add it to your meals!