Season 4, Spring 2008
Amaranth: Grain of the Aztecs!
This week we are cooking our grain of the season- Amaranth! Although amaranth is one of the most nutritious grains, it is almost unknown in the United States. It is actually not a true grain, but a plant, and can grow in even the harshest conditions. Why eat amaranth? It is high in nutrients such as calcium, Vitamins A and C, and protein.
COOKING SHOW
Watch how easy it is to prepare basic amaranth. It is as simple as cooking rice, just use the proportion 2 parts water to 1 part amaranth. Start with the basic recipe and then add on other flavors. We like to eat it as a side dish for dinner, and then stir some dark cocoa powder and agave nectar in for breakfast.
COOKING SHOW
Aztec Tapule is our Mexican version of the classic Lebanese tabboule. This recipe calls for puffed amaranth, which we simply moisten with lemon juice, vinegar, and olive oil, to create a fluffy whole grain salad. Lots of chopped cilantro give the tapule its Mexican twist. You can puff up amaranth yourself by gently toasting it in a pan until it pops, but it can also be found already puffed.
COOKING SHOW
This amaranth recipe gets its beautiful golden hue from annatto- infused olive oil. We gently heat the oil with the annatto until it takes on a nice dark amber color. Then we use the colorful oil as the base of the dish, to which we add onion, garlic, amaranth, olives, capers, and some toasted almonds. This makes an elegant side dish for a nice dinner at home or with company.
Other episodes from this season
- No Ruz: Persian New Year
- Amaranth: Grain of the Aztecs!
- History of the Black Pepper Trade
- Spring Sprout Safari!
- Breads of the World: Unite!
- Botticelli's La Primavera
- Iraq: Healthy Recipes from the Fertile Crescent
- Eating Local: Living on a 250 Mile Diet
- Goddess Dressings (Not Just Green)
- All About Coffee
