Ingredients
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1 cup Amaranth
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1/2 Onions
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1/2 Carrots
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Hand full Mushrooms
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1 Zucchini
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1 Cups or boiled water Vegetable Stock
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1/2 cup Frozen Green Peas
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2 TBSP Ghee
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2 TBSP Extra-Virgin Olive Oil
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Atlantic Sea Salt
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Freshly Ground Black Pepper
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1 TSP Turmeric
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1/2 TSP Cumin
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2 TSP Red Paprika
Directions
The Vegetable Amaranth Risotto is a healthy side dish, even though not on the low carb list. You can add it to the stir-fry steak and vegetables or the chicken in pesto and olives for a complete meal.
Amaranth is a grain native crop in Peru. Now, you can find it grown in Africa, India, China, Russia, throughout South America, and emerging once again in North America. The Amaranth is less known than other grains but probably healthier than most of them. It’s a tiny gluten-free grain. Cooking the Amaranth is similar to cooking rice it takes a ratio of 1:2 grains: water and about 20 min to cook. Cooking the vegetable amaranth takes 25-30 min.
Health Benefits of Amaranth
- Amaranth Is Gluten-Free
- Contains Lysine – Lysine is an amino acid that wheat is short of. That makes the Amaranth a complete protein because it contains all the essential amino acids.
- More protein than most grains – contains 26 grams in a cup which is twice as much as in plain rice
- Great source of fibers – contains X6 more fibers than plain rice. Great for weight loss and weight management.
- Good for the heart – Amaranth may have cholesterol-lowering potential
- High in vitamins and minerals
Steps
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1
Done
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1. Cut all the vegetables |
|
2
Done
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1. Add the Amaranth and stir well |
