UseAmaranth is a plant native to Central America and is included among cereals because it is very similar to them in terms of its use in the kitchen, even though it is not part of the grasses and is therefore not a 'true' cereal. Ideal for preparing soups in combination with vegetables and cereals, its grains can also be blown a little at a time in a very hot non-stick pan to obtain delicious blown amaranth!
Preparation and cooking
Prepare the amaranth by rinsing it and cooking it in salted water for 30 minutes after boiling. The water should be twice the weight of the amaranth being cooked (example: cook 100g amaranth in 200ml water). After cooking, leave it to rest with the lid on for about 10 minutes before using it in your recipes. Our amaranth doesn't need to be soaked.
It may contain traces of: soy, sesame and celery.
Nutrition facts per 100g:
Energy: 1430 kJ (339 kcal),
Fat: 4,8g (saturated 1,1g),
Carbohydrates: 52,7g (sugar: 2,3g),