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60g (1/4 Cup) of Amaranth
175ml Water (Or 150ml for Al Dente)
1. Add Water, Spices if using and Amaranth into the pot and bring to boil, cover and cook for 15 minutes.
2. After the 15 minutes is up, turn off the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and stir the Amaranth.
Amaranth Polenta: Replace Amaranth with Amaranth Flakes and cook for 5 minutes instead of 15. Rest as usual. (Maybe 150ml Water?)
Cheesy Amaranth: Add Water (150ml), Amaranth, Salt and Pepper (To Taste) and cook as normal. When time is up fluff up the Amaranth and add 1/2 Tbsp Milk and 1/2 Tsp Butter and mix until Butter has melted. Then add 25g Grated Cheddar and mix until Cheese has melted completely.
For cooking in Stock: Add Cold Water, 1/3 of A Stock Cube and Amaranth to a pot and bring to the boil then cook as normal.
Tahini Amaranth: Cook Amaranth as normal. While Amaranth is cooking mix together: 1 Tsp Garlic Paste or 1 Garlic Clove, Grated, 1/2 Tbsp Olive Oil, 1/2 Tbsp Lemon Juice, 1/2 Tbsp Light Tahini and a Pinch Sea Salt. Stir Paste into to Amaranth just before serving.
Cashew Amaranth: Cook Amaranth as normal. While Amaranth is cooking mix together: 1/2 Tbsp Olive Oil, 1/2 Tbsp Water, 1 Tbsp Cashew Butter, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into to Amaranth just before serving. Also works with Flakes.
Savoury Cinnamon Peanut Amaranth: Cook Amaranth as normal. While Amaranth is cooking mix together: 1 Tbsp Natural Peanut Butter, 1/2 Tbsp Olive Oil, 1/2 Tbsp Maple Syrup, 1/4 Tsp Cinnamon, 2 Cloves Garlic, Grated, a Pinch Sea Salt and a Crack of Fresh Black Pepper until a smooth Paste is formed. Stir Paste into to Amaranth just before serving.