Gluten Free Recipes
These amaranth grits are made with garlic, onion, water or vegetable stock, sea salt or soy sauce, hot sauce and garnished with plum tomatoes. This recipe qualifies as a main dish.
1 cup amaranth
1 clove garlic, finely chopped or pressed
1 medium onion, finely chopped
3 cups water or vegetable stock
Sea salt or soy sauce to taste
Hot sauce to taste
Garnish: 2 plum tomatoes, if desired
Combine the amaranth, garlic, onion, and stock in a 2-quart saucepan.
Boil; reduce heat and simmer covered until most of the liquid has been absorbed, about 20 minutes.
Stir well. If the mixture is too thin or the amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds.
Add salt or soy sauce to taste. Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes.
Amaranth has a porridge like texture that can be simmered, similar to other grains. You can combine amaranth with other grains if you desire a more rice type of dish. Amaranth can also be popped in a skillet just like you would pop popcorn, which gives it a nutty flavor and crunchy texture.