Amaranth w/ Rice – An Anytime Nourishing Meal!

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Amaranth is a tiny grain packed with an impressive set of nutrients and makes a great variation to the daily rice, wheat quinoa grain diet… It is packed with manganese, exceeding your daily nutrient needs in just one serving. Manganese is important for brain functioning.  It’s 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. It is 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 season.

Thanks to Aunty Wendy, Author, and 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!

Ingredients:

½ cup Amaranth – Organic whole grain, 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’s best to use the milk without discarding the pulp (essential fiber). But if you want just the milk, then discard the pulp.  

If using dried coconut, cut ½ a coconut into 1/2″ pieces, soak in 1 cup of water for 10 minutes, then add 2 cups of water with coconut pieces (discard the water that the coconut was soaked in) to coffee or spice grinder, then grind to milk.

Add all ingredients to your MEC 100% non-toxic Small or Medium pot. Set the pot on the stove and cook for 25-30 minutes on medium low till done.

Turn stove off, leave pot covered for 5-7 minutes to let the food settle after cooking. Then serve and Enjoy!

Aunty Wendy cooked this recipe in the oven along with a other dishes in different pots and it took a little more than an hour at 350-degree Fahrenheit.

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