A few months ago, I discovered amaranth at my local food co-op and decided to give it a try. I had read about this lovely little grain in the Thrive Energy Cookbook by Brendan Brazier and I first tried it out as a rice substitute in this stuffed poblano peppers recipe.
Amaranth is a tiny grain that looks a little like quinoa and packs a serious nutritional punch. This gluten free grain contains:
- Three times the average amount of calcium
- Vitamin C – Amaranth is the only grain documented to contain this!
- Complete protein
I love amaranth because it cooks up quick and is super versatile. In addition to using it as a substitute for rice, you can make it into porridge and eat it for breakfast!
To cook amaranth, rinse 1 cup under cold water. Boil 2 cups of water on your stovetop and add the amaranth. Reduce the heat and simmer for about 20 minutes, until the water is absorbed. To make a thicker porridge-like consistency, use a 1:3 grain to water ratio and mix in desired spices.
Stuffed Poblano Peppers with Amaranth
- 2 poblano peppers
- 1 cup cooked amaranth
- 1 cup cooked pinto beans
- 1/2 cup corn
- 4 green onions, chopped
- Sharp cheddar cheese, grated (omit or use a dairy-free alternative to make this vegan)
- Avocado, tomato, cilantro and lime for garnish
- Preheat your oven to 350*F. Cut the peppers in half and remove the stem and seeds. Brush the peppers with olive oil and place on a baking sheet. Bake in the oven for 15 minutes or so to soften the peppers.
- While the peppers bake, mix the amaranth, beans, corn, cilantro and green onions in a bowl. Add some cumin, cheyenne, salt and pepper, to taste.
- Remove the peppers from the oven. Fill each pepper with the amaranth stuffing. Top each with a little shredded cheddar cheese and place back in the oven until everything is warmed through and the cheese is melted.
- Serve with avocado, tomato, cilantro and lime. Enjoy 🙂