Amaranth Pilaf
A vibrant, nutrient-packed amaranth pilaf that nourishes the body and boosts overall well-being.
Prep Time
15 minutes
COOK Time
20 minutes
TOTAL Time
35 minutes
Amaranth Pilaf
This Amaranth Pilaf combines vibrant vegetables and aromatic spices for a satisfying and nutritious meal. Packed with fiber and plant-based protein, it's a great choice for supporting digestion and boosting overall wellness.
Ingredients (Serves 4)
- 1 teaspoon ginger, minced
- 1 small zucchini, chopped
- 1 cup broccolini
- ¼ cup celery, chopped
- 1 medium sweet potato, cubed
- 1 cup bok choy, chopped
- 2 cups amaranth
- 1 cinnamon stick
- Black cardamom
- 1 tablespoon pumpkin seeds
- 1 teaspoon asafoetida
- ¼ cup asparagus, chopped
- ¼ cup cilantro, for garnish
- 3 cups homemade vegetable seaweed broth
- ½ lime to juice
Directions
- Heat a large saucepan over medium heat. Add the amaranth, cinnamon stick, black cardamom, and a pinch of salt. Toast the amaranth, stirring frequently, until fragrant, about 3-4 minutes.
- Add the minced ginger, chopped zucchini, broccolini, celery, carrots, and asparagus to the pan. Stir in the asafoetida, mixing well to coat the vegetables with the spices.
- Pour in half of the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 5-10 minutes, or until the amaranth starts to thicken and the vegetables are tender.
- Gradually add the remaining vegetable broth as needed, continuing to cook until the amaranth reaches your desired consistency—thick but not too watery.
- Once the amaranth is cooked and the vegetables are tender, remove the pan from the heat. Squeeze in the juice of half a lime, stirring to combine.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro. Enjoy!