Amaranth is a gluten-free grain with an inherently gelatinous quality that makes it a good substitute for polenta in this simple side dish. It's delicious with just about anything, from poultry to grilled shrimp to our luscious Short Rib and Cremini Ragu. You can change up this basic recipe in any number of ways: experiment with different cheeses and herbs or stir in sun-dried tomatoes, sauteed spinach or peas—use whatever goodies you have on hand!
Ingredients
- 3 cups chicken stock (or vegetable broth or Mushroom Stock)
- 1 cup amaranth
- 1/4 cup pecorino Romano cheese, grated
- 2 tablespoons flat-leaf parsley, finely chopped (plus extra for garnish)
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons goat cheese, crumbled
Instructions
- Bring stock to a boil in a medium saucepan. Gradually whisk in amaranth. Reduce heat, cover, and simmer 25 minutes, or until the amaranth is tender, stirring occasionally. Stir in pecorino Romano and 2 tablespoons parsley. Season to taste with salt and pepper. Sprinkle with goat cheese. Serve garnished with additional parsley.
Servings: 4
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