Ingredients with Measurements:
- 1 cup amaranth
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the amaranth and quinoa in a fine-mesh strainer and set aside.
2. Heat the olive oil in a large saucepan over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the amaranth and quinoa to the saucepan and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes or until the liquid is absorbed and the grains are tender.
7. Remove from heat and let stand for 5 minutes.
8. Fluff the pilaf with a fork and stir in the chopped parsley.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 40g
- Protein: 9g
- Fiber: 6g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add diced carrots, celery, or bell peppers for added flavor and nutrition.
- Substitute half of the quinoa with brown rice for a different texture.
- Add toasted nuts or seeds for crunch.
Tips and tricks:
- Rinse the grains thoroughly to remove any bitterness.
- Use a fork to fluff the pilaf to prevent it from becoming mushy.
- Let the pilaf stand for 5 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
Presentation ideas:
- Serve the pilaf in a bowl or on a plate with a garnish of fresh herbs.
Garnishes:
- Chopped fresh herbs, such as parsley, cilantro, or basil.
Pairings:
- Serve with grilled chicken, fish, or tofu for a complete meal.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the pilaf is too dry, add a splash of broth or water and stir to combine.
Food safety advice:
- Make sure to rinse the grains thoroughly before cooking to remove any impurities.
Food history:
- Amaranth and quinoa are ancient grains that have been cultivated for thousands of years by indigenous peoples in South America.
Flavor profiles:
- The pilaf has a nutty and earthy flavor with a hint of sweetness from the onions.
Serving suggestions:
- Serve as a side dish or as a main dish with a protein and vegetables.
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