slow cooked herbed amaranth

Slow Cooked Savory Herbed Amaranth

slow cooked herbed amaranth

When you think of Amaranth you might think of an ingredient in your Gluten-Free flours. Not so fast, Amaranth is an Ancient seed! Yes, a SEED not a grain! So if you are on a grain-free diet you can enjoy this naturally Gluten-Free seed. The bonus is you will get all the benefits of this seed because it is a complete protein with high amino acids including lysine. We need lysine, which is not produced in our body, to help our collagen formation, skin, bones and connective tissue.  The only way for us to get lysine is via our food.

Amaranth Seed has a grassy, earthy flavor to it.  I discovered it years ago and find that my body does not react to it like other seeds and grains that are Gluten-Free.  (I react to quinoa and certified oats, even if they are certified Gluten-Free.) I decided to make my Slow Cooked Savory Herbed Amaranth in my slow cooker the other day and it worked out beautifully. It is the perfect Gluten-Free dish to go with everything or by itself.  I think this is my new favorite warm meal or side dish for cold mornings and nights.  I think Amaranth is equally a sweet or savory treat.

This is the basic recipe – if you want it more **versatile or as a vegan dish, I suggest using vegetable broth. Otherwise if you are making it as a savory or side dish feel free to use your favorite chicken, turkey or beef broth.

Slow Cooked Savory Herbed Amaranth

1 cup Bob’s Red Mill Organic Amaranth

3 cups Pacific Foods Organic vegetable broth 

1 tsp smoked sea salt

1 tsp black pepper

1/4 cup diced yellow onion

3 garlic cloves, chopped

1 tsp thyme

1 tsp oregano

1 tsp rosemary

1/4 tsp celery seed

1/4 tsp smoked pimento

bob's red mill amaranth

Put all of the ingredients into the slow cooker and mix well.  Cook on high for 3 hours or on low for 6-8.  As the Amaranth cooks it will become gelatinous. Remove from heat and let cool. Serve with your favorite meal or as a side dish and top with fresh or dried herbs.

**You could also make a roasted vegetable casserole  – add Brussels sprouts, onions, carrots, celery and make a casserole with the Amaranth on top.  Put it in a casserole pan and into a prey-heated 350 degree oven.   Let it cook for 20-25 minutes.  The amaranth will act as a lid and create moisture for the vegetables to cook.  Top with fresh parsley before serving.

 **If you want it as a sweet warm bowl for breakfast to replace oatmeal- add maple syrup, dried or fresh fruit and your favorite nuts.  I absolutely love it because I can’t eat oats and it is nice to cozy up to a warm bowl for breakfast on a cold morning.