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Eumarrah Hobart |
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AN ANCIENT GRAIN CULTIVATED FOR THOUSANDS OF YEARS
Amaranth was prized by the Aztecs for its high nutritional value. Its rich in protein, iron, fibre and lysine. Technically its a seed, not a grain. Firm texture and slightly earthy, nutty flavour. Great sweet or savoury.
HOW TO USE
> Prepare as a nutritious gluten free porridge and serve with fruit and yoghurt.
> Serve hot or cold as an alternative to rice. Great with curries, stir-fries or in salads (perfect in Tabouli instead of cracked wheat), baking, soups and stews.
> Cook: Rinse well before cooking. Place in cold water or stock, cover and bring to the boil. Turn heat down and set the lid ajar, simmer for 15-20min until tender. Once cooked put lid on and let sit for 5min. Use a fork to fluff up the amaranth and then serve. 1 cup amaranth to 2 cups water, or for a creamy texture use 1 cup amaranth to 3 cups water and cook for 15min longer.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: India
Nutrition info per 100g: Energy 1680 kJ; Protein 18.7 g; Total Fat 7.3 g; -Saturated 2.0 g; Carbohydrate 59.7 g; -Sugars 0.9 g; Sodium 2 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
