| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Grains & ce, Vegan, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
c |
Amaranth; rinsed and drained |
| 1/2 |
c |
Fresh corn kernels |
| 2 1/4 |
c |
Spring or filtered water |
| 1 |
pn |
Sea salt |
INSTRUCTIONS
Combine amaranth, corn, and water in a medium pan over medium heat and
bring to a boil. Add salt. Cover, reduce heat and simmer 30-35
minutes, until all the liquid is absorbed and the grain is creamy.
Per serving: 200 Calories; 3g Fat (14% calories from fat); 8g
Protein; 37g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food
Exchanges: 2 1/2 Starch/Bread; 1/2 Fat
NOTES : "A ancient grain revisited. It was cultivated by the Aztecs,
but was also widely used in China and in South and Central America.
Commonly ground into flour, amaranth is also a wonderful whole-grain
dish,but it only recently came back into vogue as a grain. It has a
strong, earthy, sweet flavor that matches perfectly the sweetness of
fresh corn. Its unique flavor and texture make it a delicious
alternative to the more commonly used whole grains.
Recipe by: Christina Pirello, Cooking the Whole Foods Way
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jul 15, 1999, converted by MM_Buster v2.0l.
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