Amaranth is an ancient grain that has been consumed for over 3,000 years. It is one of the most nutritious grains, with high amounts of proteins and minerals. Amaranth seeds are high in protein compared to other grains like rice. One cup (193 g) of uncooked Amaranth contains 26 grams of protein, whereas there are only 13 grams of protein in one cup (185 g) of uncooked white rice (long-grain, unenriched). They are also the richest source of calcium, other than milk. In India, Amaranth seeds are used when someone is fasting from grains and beans, as it is not considered a grain. In Indian language Hindi, it is known as Rajgiri or Rajgira. Amaranth does not contain any gluten and it is easy to cook.
Savory Amaranth4-6 Servings
Sauté ¼-cup minced red onion in 1 tablespoon Herbes de Provence Ghee, plain ghee, or butter for 3 minutes. Add in 1 cup amaranth, salt and pepper, stirring constantly for 1 minute. Carefully add 3 cups broth or water. Bring to a boil; reduce heat to simmer for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Keep it covered for 10 minutes. Adjust seasonings to taste; stir in additional ghee as desired.