Amaranth With Rice – An Anytime Nourishing Meal!
Amaranth is a tiny grain packed with an impressive set of nutrients and makes a great variation to a daily rice, wheat, quinoa, and grain diet. It is packed with manganese, exceeding your daily nutrient needs in just one serving. Manganese is important for the brain functioning. Amaranth is also rich in magnesium, an essential nutrient involved in nearly 300 reactions in the body, including DNA synthesis and muscle contraction. It is also high in phosphorus, a mineral that is important for bone health. Amaranth is also rich in iron, which helps with the production of blood and so much more!
Along with rice, dates, and coconut milk – this is a winning recipe for any time of the day or any season!
Thanks to Aunty Wendy- author, published children’s book writer, and MEC cook- for this recipe. She found it on the box of Amaranth and has added her own healthy twist. Thank you Aunty Wendy!
Serves 1-4 People | Cooking Time: 1 Hour
- ½ cup organic and whole grain amaranth
- Coconut milk (extracted from ½ a coconut)
- 1 cup organic arborio rice
- 3 dates, chopped to small pieces
- 3 cups water
- ½ tsp. salt
Cooking the Amaranth & Rice recipe:
Here is the process to extract coconut milk:
Because canned coconut milk is acidic, and because of the leaching of AL from the aluminum can, we recommend making fresh coconut milk. It is quite easy and takes less than 10 minutes to make.
If using fresh coconut, cut ½ a coconut into approximately 1/2″ pieces and add to a coffee or spice grinder. Add 2 cup of water, then grind to milk. It is best to use the milk without discarding the pulp (includes essential fiber). However, if you want just the milk, then discard the pulp.
If using dried coconut, cut ½ a coconut into 1/2″ pieces and soak in 1 cup of water for 10 minutes. Discard water that coconut was soaked in. Add 2 cups of water with coconut pieces in coffee or spice grinder. Grind down to milk.
Cooking Amaranth & Rice:
Add all ingredients to MEC small or medium pot. Set pot on the stove and cook for 25-30 minutes on medium-low until done.
Turn stove off and leave pot covered for 5-7 minutes to let food settle after cooking.
Serve and enjoy!
Aunty Wendy cooked this recipe in the oven, along with other dishes in different pots and it took a little more than an hour at 350 Fahrenheit.