‘Everyone loved this fresh herb Amaranth. It has a consistency of polenta when cooked and the uncooked grains are similar to quinoa. I use water as a base instead of cream or milk as the consistency is so creamy. It is gluten free and protein rich. I served it with chick peas and fresh broad beans’.
You will need:
1 cup amaranth
1/4 teaspoon salt
1 cup water
1 natural stock cube
1/2 clove garlic
1/2 onion, finely chopped
6 tablespoons mixed fresh herbs and I use a mix of mint, basil and tarragon
pinch of dried provence herbs
1/2 cup red cabbage, finely shredded and chopped
Black pepper to taste
4 tablespoons olive oil
Prepare the herbs by finely chopping them and the red cabbage by shredding and chopping then immersing completely in boiling water for 2 minutes. Drain and leave aside.
Saute the onion on low heat in one tablespoon of olive oil. When it becomes translucent add the garlic but do not cook for more than one minute to avoid burning and retain a gentle flavor. Remove from heat. It will carry on cooking once it is added to the amaranth.
Bring the water with the stock cube to boil and add the amaranth. Add the dried herbs. Reduce the heat and cook using a wooden spoon to stir constantly. After 5 minutes, add the cooked onion and garlic. Keep cooking and the mixture will get thick and bubbly. Keep a jug of water near you and add water a little at a time as it gets absorbed. Taste to check if the amaranth is cooked enough then add the herbs, finely shredded herbs and olive oil. Lightly stir in and serve as an accompaniment to your main dish.
‘Tip: Add a couple of spoons of amaranth to thicken a soup’
My ingredients for this recipe are by Good Earth with fresh vegetables and herbs by Big Fresh.