Have you ever tried amaranth? It's not your typical everyday grain, but it's one you should definitely give a try!
Amaranth stands out as a gluten-free powerhouse grain packed with protein, fiber, and essential vitamins and minerals, making it a delightful addition to any kitchen.
We paired this powerful ancient grain with carrots to make a vibrant and wholesome polenta dish that is not only tasty but also nourishes the body from within!
Amaranth and Carrot Polenta
Ingredients:
- 1 Cup Amaranth
- 3 Cups Water
- Half a teaspoon salt
- 4 Medium Carrots
- 2 Cups Vegetable Broth
- Handful of Fresh Parsley Leaves
- 2 Tablespoons Walnuts
- 1 Tablespoon Pumpkin Seeds
- 1 Tablespoon Extra Virgin Olive Oil
Directions:
- Place the amaranth in a blender and pulse a few times until the amaranth has cracked and it is about the consistency of polenta.
- Heat a pot over medium heat and lightly toast the amaranth.
- Add the water and salt and bring to a boil, stirring continuously. Turn the heat down and simmer for 20 minutes.
- Peel and slice the carrots.
- Add the carrots and broth to a pot and boil over medium heat until soft.
- Once the carrots are soft, place them in a blender or food processor and puree until smooth.
- For the olive and parsley oil, lightly grind the parsley leaves with a mortar and pestle to release the flavour. Add the olive oil and grind it further.
- Place the walnuts and pumpkin seeds in the oven and lightly toast.
- Bring everything together by mixing the carrot puree with the cooked amaranth. Top it off with the toasted nuts and seeds and finally add the olive and parsley oil.
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