I haven't had time to do a new recipe yet, but in the meantime I thought I'd do a quick blurb on new grains I'm exploring (and how to incorporate them into my cooking) - Amaranth and Spelt Grain!
Amaranth can apparently be cooked several different ways and cooked with other whole grains, added to stir fry, soups, and stews. 1/4 cup of Amaranth grain supplies 60% of iron in one's recommended dietary allowance! It is also very high in protein and fiber.
Spelt has a nutty flavor, and I think I just had it for the first time the other night when we ate at Angelika's (other than trying spelt bread maybe once before). The grain is naturally high in fiber, is a significant source of protein, and is high in B complex vitamins. I'm not sure when I'll have time to try this one out though due to it's long prep time (directions call for soaking in water overnight and then cooking for up to an hour!)
I have a few ideas of incorporating these into souffles or quiches. What are your favorite amaranth and spelt recipes?
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