We’ve been working on a special project this summer and it has sparked in us a new appreciation for some of our more unique grains, like amaranth. While I can’t tell you about our new project (expect to find out in early 2013), I can share some of the delightful recipes that we’ve tried. This fun use of amaranth may not make a whole meal unto itself, but it would be a great appetizer for a party or your next family gathering. Make it a meal by pairing with grilled eggplant, a Greek salad and warm pita bread. Alternately, you can take it back to amaranth’s South American roots with grilled sweet potatoes and this Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette. These tasty little cakes are incredibly versatile!
Yield 15 servings
- 1 cup Organic Amaranth Grain
- 2 Tbsp diced Onion
- 1 Garlic clove, minced
- ½ tsp Sea Salt
- 1 ½ cup Vegetable Stock
- 1 Egg
- 2 Tbsp Gluten Free All Purpose Flour or flour of your choice
- 1 Tbsp chopped Basil
- Oil, to fry
Place amaranth, onion, garlic and stock in a saucepan. Bring to a simmer, cover and reduce heat to low. Let cook until all liquid is absorbed, about 40 minutes.
Transfer cooked amaranth to a bowl and let cool.
Once amaranth has cooled, add egg, flour and chopped basil. Mix well.
Heat oil over medium-high heat about ¼-inch deep in a wide skillet. Drop 2 Tbsp batter per serving into the hot oil. Let cook until browned on one side, about 2 minutes, then turn to cook on other side. Remove from oil and drain on paper towels.
Serve with tomato sauce or salsa. Or try this easy recipe for Tomato Jam.
Makes 15 servings.