Amaranth, just like quinoa, belongs to the family of herbaceous plants. It looks like wheat but has nothing in common with it. It is an excellent alternative for those looking for gluten-free options, amaranth above all has impressive nutritional values, with about 14% protein, very little saturated fat and rich in fibre.
Due to the composition of carbohydrates and the high presence of proteins, amaranth, when in contact with water, tends to produce a gelatinous substance. This is not entirely inevitable. Still, it can be reduced by using the ideal amount of water.
The following recipe gives you an optimal proportion. Also, tossing the amaranth in a pan will help to dry it further.
For 4 people, preparation time 10 minutes, cooking time 25 minutes, resting time 15 minutes:
- 400g amaranth
- 300g mixed mushrooms
- 3 shallots
- Extra virgin olive oil
- Rocket salad
- Salt and pepper
1 – In a large pot, weigh the amaranth and add about 1 litre of hot water. Bring to a boil and simmer for about 25 minutes. Then turn off the heat and leave to rest for about 15 minutes.
2 – Meanwhile, peel and cut the shallot into slices, not too thin. Clean the mushrooms well and cut them of various sizes into thin, thick pieces and quarters; this will be essential to give different textures. Heat a pan, pour a drizzle of oil and cook the shallot.
3 – Add the mushrooms, spreading them over the surface of the pan. If there are too many, cook them in batches. Add salt and pepper and let the mushrooms caramelize. To achieve this, try to turn them as little as possible. When cooked, add fresh parsley. Then put everything in a bowl.
4 – In the pan where you have just cooked the mushrooms, put the cooked amaranth. If it is too compact, add a splash of water. Toast the amaranth with a bit of oil, add half of the cooked mushrooms and mix well. Serve and garnish with the remaining mushrooms, parsley, rocket and lemon juice.
– Amaranth in contact with water forms a gelatinous substance. The trick for amaranth that is not excessively sticky will be to manage the amount of water you’re cooking it with.
– The gelatinous substance released by amaranth is an excellent stabilizer for sauces. Try adding it to gravy to make it thicker.