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Vegetable Amaranth Risotto

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Ingredients

Adjust Servings:
1 cup Amaranth
1/2 Onions
1/2 Carrots
Hand full Mushrooms
1 Zucchini
1 Cups or boiled water Vegetable Stock
1/2 cup Frozen Green Peas
2 TBSP Ghee
2 TBSP Extra-Virgin Olive Oil
Atlantic Sea Salt
Freshly Ground Black Pepper
1 TSP Turmeric
1/2 TSP Cumin
2 TSP Red Paprika

Nutritional information

459
Calories
22.8g
Total Fat
7.8g
Saturated Fat
22mg
Cholesterol
175mg
Sodium
55.2g
Carbohydrate
10.4g
Fiber
5.7g
Total Sugars
13g
Protein
42mcg
Vitamin D
140mg
Calcium
7mg
Iron
649mg
Potassium

Vegetable Amaranth Risotto

Amaranth is a grain native crop in Peru

  • 40 minues
  • Serves 3
  • Easy

Ingredients

Directions

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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

 

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Steps

1
Done

1. Cut all the vegetables
2. Warm up a pot and add the onions. Cook for about 1 min until it's starting to get transparent color and add the mushrooms and carrots. cock together for 2 min
3. Add the zucchini and keep cooking until everything is softening
4. Season with salt, pepper, paprika and turmeric stir well.

2
Done

1. Add the Amaranth and stir well
2. Add 1 cups of boiled water or vegetable stock and let it cook for 20-25 min while stirring occasionally with the lid closed.
3. When almost all the water evaporates add the cumin stir and add the frozen peas. cock for another 1-2 min and take it off the stove
4. Keep the lid closed, cover with a kitchen towel and let it sit for 10 min. Serve warm

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