I used to be raised in a family that collected issues. We visited vintage shops on the lookout for Wallace Nuttings and spode dishes. It was a giant a part of my childhood and whereas I didn’t at all times prefer it,I’ve an appreciation for it now. Fast ahead, I don’t accumulate antiques however there are two issues my home is at present stuffed with: espresso mugs and cookbooks. Once a month I head to the native used bookstore to choose up used cookbooks. I thumb by them, gathering concepts that may have as soon as been forgotten or by no means caught on.
This explicit recipe might be credited to Whole Grains Every Day, Every Way. The creator has a no-nonsense strategy to grains and a few small, however highly effective methods of utilizing entire grains. One of my largest complaints with amaranth is that it doesn’t cook dinner like different pseudo-grains (primarily quinoa). Turns out, I wasn’t finishing the method. If you give cooked amaranth rinse, the tip result’s much less porridge, barely extra quinoa-like texture. Perfect for grain bowls, pilafs, and even this amaranth salad.
Cauliflower roasted with coriander is paired with the earthy taste of cooked amaranth to make a filling, recent salad.
Servings: 2 servings
Calories: 370 kcal
- 2 cups cauliflower florets
- 2 teaspoons olive oil
- 1 teaspoon floor coriander
- ¼ teaspoon sea salt
- ½ cup raw amaranth
- 2 to three handfuls child or chopped lettuce
- ¼ cup lemon vinaigrette
- Red Pepper Flakes , for serving
Preheat the oven to 400˚F. Toss the cauliflower florets with the olive oil, coriander, and salt. Spread right into a single layer in a roasting pan. Roast till the cauliflower is tender and flippantly charring.
While the cauliflower is cooking, mix the amaranth with 1 ½ cups water. Bring to a boil, cut back to a simmer, cowl, and cook dinner till the amaranth is tender. Once the amaranth is tender (the consistency will nonetheless look a bit porridge-like), place in a nut-milk bag (or one thing similar- so long as the amaranth can’t slip by.) Rinse the amaranth and squeeze out as a lot of the water as you may.
Place the rinse amaranth in a bowl and mix with the cauliflower and lettuce. Drizzle dressing over the salad and toss till effectively mixed. Serve with a sprinkle of purple pepper flakes if desired.
Amaranth is a pseudo-grain I don’t use close to sufficient. An early, disappointing expertise left me pushing amaranth to the again of the pantry. However, the extra time I spend with the grain, the extra I prefer it. Of course, you might simply swap out the grain for one thing extra to your liking however I extremely advocate taking part in round with this tiny seed.
Grains: Swap out amaranth in your favourite grain. I like quinoa, bulgur, or freekeh; all of that are fast cooking.
Vegetable: I really like the floral style of coriander and use it fairly liberally in my cooking. Beyond cauliflower, I really like roasting winter squash and candy potatoes with coriander and even including a sprinkle of floor coriander proper into my lemon French dressing.
Greens: Swap out the lettuce for spinach or kale.