\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\nAmaranth **<\/strong> : (6 Tbs makes just under 1 cup)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Simmer 1 cup in 3 cups of water for 20 mins, or until water is absorbed<\/span><\/li>\n
- Optional – toast in a non-stick frypan till most of the grains have popped first.This gives a more interesting flavour, but be careful not to burn it<\/span><\/li>\n<\/ul>\n
Buckwheat **<\/strong> : (makes 3 cups)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Simmer 1 cup in 2 1\/3 cups of water for 20-30 mins, or until water is absorbed<\/span><\/li>\n
- Optional – toast in a non-stick frypan first (called kasha when toasted)<\/span><\/li>\n
- Optional 2 – stir an egg into the buckwheat and cook in frypan till grains have<\/span> seperated. Then add to pan of boiling water and simmer.<\/span><\/li>\n
- Optional 3 – add some spice while it cooks<\/span><\/li>\n<\/ul>\n
Kamut berries<\/strong> : (makes 2 1\/2 cups)\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Soak 1 cup berries overnight<\/span><\/li>\n
- Rinse, drain and sort<\/span><\/li>\n
- Cook for 30 – 40 mins in 3 cups boiling water, till tender (if not soaked, will take 1 1\/2 to 2 hours to cook)<\/span><\/li>\n<\/ul>\n
Kamut flakes<\/strong> : (makes 1 cup)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Simmer 1\/2 cup flakes in 1 cup boiling water for 15 – 18 mins<\/span><\/li>\n
- Remove from heat and let sit for a few minutes<\/span><\/li>\n<\/ul>\n
Millet<\/strong> : (makes 3 1\/2 cups)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Sort, rinse and drain 1 cup millet<\/span><\/li>\n
- Sprinkle into 3 cups boiling water slowly, then simmer for 40 – 45 mins<\/span><\/li>\n
- Do not stir while cooking. Serve immediately (nice with nuts and cinnamon).<\/span><\/li>\n<\/ul>\n
\u00a0Quinoa **<\/strong> : (makes 1 1\/4 cips)<\/span><\/p>\n\n- Rinse and drain 1\/2 cup quinoa<\/span><\/li>\n
- Simmer in 1 cup boiling water for 10 – 15 mins<\/span><\/li>\n<\/ul>\n
Rice<\/strong> : (makes 3 cups)\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Sort, rinse and drain 1 cup brown rice (any type)<\/span><\/li>\n
- In a dry pan, heat drained rice over med-high heat till grains are dry<\/span><\/li>\n
- Add 2 cups boiling water and boil at slightly more than a simmer for 5 mins<\/span><\/li>\n
- Leave to soak over night, or during the day<\/span><\/li>\n
- Then cook for a further 10 mins<\/span><\/li>\n
- Leave pan tightly covered and do not stir<\/span><\/li>\n
- If water is not all absorbed afer 10 mins, keep cooking till it is<\/span><\/li>\n
- NB : If rice is not soaked, it will take 35 mins to cook<\/span><\/li>\n<\/ul>\n
Rye berries<\/strong> : (makes 3 cups)\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Sort, rinse and drain 1 cup rye berries<\/span><\/li>\n
- Sprinkle into 3 cups boiling water and simmer 1 1\/2 hours, or till tender<\/span><\/li>\n
- Cooking time will be shorter if soaked overnight<\/span><\/li>\n<\/ul>\n
Rye flakes<\/strong> : (makes 1 cup)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Add 1\/2 cup rye flakes to 1 cup boiling water. Simmer till tender<\/span><\/li>\n
- This takes from 8 to 20 mins, depending on the size of the flakes<\/span><\/li>\n<\/ul>\n
\u00a0Spelt berries<\/strong> : (makes 3 cups)\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Sort, rinse and drain 1 cup spelt berries<\/span><\/li>\n
- Add to 2 cups boiling water and simmer 50 – 60 mins, or till tender<\/span><\/li>\n
- Cooking time will be shorter if soaked overnight<\/span><\/li>\n<\/ul>\n
Spelt flakes<\/strong> : (makes 1 cup)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n- Add 1\/3 cup spelt flakes to 1 cup boiling water. Simmer for 10 mins till tender<\/span><\/li>\n
- Remove from heat and let sit for a few minutes<\/span><\/li>\n
- Optional : to make creamier, add to cold water & bring to the boil together<\/span><\/li>\n<\/ul>\n
<\/p>\n
Amaranth Recipes<\/span><\/strong><\/h4>\nTwo of the regulars on Dr Stoll’s bulletin board posted the following recipes for amaranth. Thanks, guys!<\/span><\/p>\nAmaranth & rice<\/span><\/p>\n“I cook amaranth along with brown rice…half and half, or any proportion you wish. I use 2 parts water (or just a bit more for VERY soft texture) to one part grain. You can bring the water to a boil first and add the grains, turn heat to low and allow to steam for 50 mins or so, or put the grain into the cold water and bring it to the boil, lower heat and steam. Slightly different textures result from the two methods. I find the amaranth – rice combo very tasty! – Jen”<\/span><\/p>\nAmaranth breakfast idea<\/p>\n
“Place grains into saucepan and heat till they start to pop, then add enough water to cover about 1\/4 inch. The pot should be covered till the grain is done – about 20 minutes, or so. When done remove from heat and add a grated pear and some chopped almonds or your choice of nuts (I have a “little Oscar” food processor and throw the pear and nuts in there for a few seconds). Stir and enjoy! No sugar, nothing else added. The sweetness of the pear is enough. (The grains don’t really have to be roasted, just adds a little extra flavor because Amaranth tends to have an earthy taste.)<\/p>\n
Amaranth cooks “funny”. It settles on the bottom and looks like it’s going to burn – stays separated from the water till it’s done and you just stir it all together. – Rosemarie”<\/p>\n
<\/p>\n
Breakfast Shake\u00a0<\/span><\/strong>(serves two)<\/span><\/h4>\nMix together in blender till smooth :<\/span><\/p>\n\n- 1 cup water<\/span><\/li>\n
- Handful of nuts (almonds, hazelnuts or walnuts are good. If they are pre-ground, or soaked overnight, they blend up easier)<\/span><\/li>\n
- 2 Heaped Tbs ground flaxseed\/linseed (best if you can grind it freshly yourself in a coffee grinder and store in the freezer, but you can buy it ready ground. Make sure it’s been stored in fridge or freezer)<\/span><\/li>\n
- 2 Tbs flaxseed oil (or flaxseed oil blend)<\/span><\/li>\n<\/ul>\n
Add and mix again, till grains are finely blended :<\/span><\/p>\n\n- Flavourings –\u00a0 pinch of stevia, cinnamon, ginger, etc<\/span><\/li>\n
- Fruit, such as blueberries, peaches, strawberries, apricots.<\/span><\/li>\n
- 1 cup cooked grains (eg amaranth, quinoa, or buckwheat)<\/span><\/li>\n
- Water as required to cover grains<\/span><\/li>\n<\/ul>\n
<\/p>\n
Quinoa Stir Fry<\/span><\/strong><\/h4>\nQuinoa makes a good substitute for rice in a stir fry as in this example. If you haven’t got any leftover cooked quinoa, cook some up ahead of time.<\/span><\/p>\nToast briefly in a dry non-stick frypan, then set aside in a bowl :<\/span><\/p>\n\n- 2 Tbs pumpkin seeds<\/span><\/li>\n<\/ul>\n
\u00a0Saute in a little olive oil, then set aside with the seeds :<\/span><\/p>\n\n- 250g cooked pork<\/span><\/li>\n<\/ul>\n
Saute in a little olive oil<\/span><\/p>\n\n- Onion, \u00bd, chopped<\/span><\/li>\n
- Garlic, 2 cloves, chopped or crushed<\/span><\/li>\n
- Red pepper, \u00bd , chopped<\/span><\/li>\n<\/ul>\n
Add & saute more :<\/span><\/p>\n\n- Carrot, 1, grated<\/span><\/li>\n
- Zucchini, 1, grated<\/span><\/li>\n<\/ul>\n
When veges are nearly cooked, add back the pumpkin seeds & pork along with :<\/span><\/p>\n\n- Sprinkling of dried sage<\/span><\/li>\n
- Salt & pepper<\/span><\/li>\n<\/ul>\n
Mix well, then add :<\/span><\/p>\n\n- Cooked quinoa, a cup or so (depending on your taste)<\/span><\/li>\n
- Slosh of tamari<\/span><\/li>\n<\/ul>\n
Mix well together until all heated through & serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"The other day I was buying some amaranth in Commonsense Organics and another customer said “Oh, is that amaranth? I’ve got some and don’t know what to do with it.” So here’s how to cook some of the more unusual grains. And you might also need some ideas of what to do with them once they’re cooked….. COOKING WHOLE GRAINS\u00a0 (** = not true grains) Thanks to Beth Loiselle’s “The Healing Power of Whole […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1140"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=1140"}],"version-history":[{"count":4,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1140\/revisions"}],"predecessor-version":[{"id":2077,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1140\/revisions\/2077"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=1140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=1140"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=1140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}