Amaranth Risotto With Mushrooms – Something Different To Try!

Amaranth and mushrooms are great combination if you want to experiment in your kitchen. Mushrooms are good source of selenium, copper, niacin, potassium, phosphorous, protein, vitamin C and iron and their attributes makes them usable in our healthy meal plan.

Mushrooms can’t be consumed raw because their cell walls are in-digestible unless exposed to heat, therefore you must cook them to get all their nutritional benefits at your plate.

Here is one recipe that we have tried and we must say it is an excellent lunch choice. The good thing is, you can play with amaranth seeds whatever you like.

You can make various dishes or salads with it, and soon you’ll notice that it will become big part of your cooking habits.

Amaranth With Mushrooms


  • 1 ounce dried porcini mushrooms(about 1 cup)
  • 2 cups of boiling water plus 2 1/2 cups cold water
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large yellow onion,finely chopped(about 1 1/2 cups)
  • 2 cups amaranth
  • 1 1/2 teaspoons salt (taste it)
  • 3 garlic cloves,finely chopped
  • 1 pound sliced mushrooms
  • 1 tablespoon soy sauce
  • 3 tablespoons sherry
  • freshly ground black pepper(taste it)
  • 1 teaspoon chopped fresh thyme(taste it)



  • Put the dried porcini mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them
  • Let the   porcini mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl
  • Finely chop the porcini mushrooms. Reserve the porcini mushrooms and the liquid separately
  • In a heavy 4-quart pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil
  • Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes
  • Add the amaranth and stir to coat it with the butter and oil
  • Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl
  • Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally
  • Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes
  • Stir in 1 teaspoon salt, or to taste
  • Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes
  • While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil
  • Add the garlic and cook, stirring, for 30 seconds
  • Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes
  • Add the sherry and continue to sauté until the mushrooms are tender, about 2 minutes
  • Season with salt and freshly ground black pepper
  • Remove the pan from the heat then stir in the thyme
  • Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted
  • Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture



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