Amaranth with Peppers and Cabbage

To cook the amaranth, bring the water and amaranth to a boil, then simmer, partially covered, for 30-35 minutes, until soft, swollen and tender. Remove from the heat and allow to stand for 15 minutes, with the lid still on, to swell more.
Meanwhile, in a large shallow pan, gently fry the garlic and diced peppers in the oil until the vegetables are soft.
Add the cabbage, season with salt and pepper, and put the lid on to cook for 5 more minutes.
Gently stir in the amaranth grains, reheat and serve.

Banner Image:

AmaranthwPeppersCabbage.png

Grain:

Amaranth [1]

Ingredients:

1 cup uncooked amaranth grains

2 cups water

2 garlic cloves, minced

1 green bell pepper, cored, seeded, and diced

1 poblano pepper (can substitute another bell pepper) cored, seeded, and diced

2 tablespoons extra virgin olive oil

¼ head purple cabbage, chopped into long shreds

salt and pepper to taste

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 270, Total Fat: 11g, Saturated Fat: 1.5g, Sodium: 20mg (plus salt to taste), Carbohydrate: 38g, Fiber: 6g, Protein: 8g

Author:

An Oldways recipe and photo, adapted from The Latin American Kitchen [2] by Elisabeth Luard. Photo courtesy of Kelly Toups, for Oldways. Hi-Res Image (4059 x 3173) available for reprint upon request.

Diet:

Latin American DietVegetarian & Vegan Diet

Recipe tags:

Staff Favorites

Course:

Side dishes

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This Latin American Heritage dish is a delicious way to utlize cabbage, one of our favorite winter vegetables. The mild heat from the poblano peppers perfectly complements the peppery amaranth grains, but feel free to substitute bell peppers if you prefer.