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Recipe Name: Amaranth And Corn Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Amaranth, rinsed and drained
1/2 Cup(s) Fresh corn kernels
2 1/4 Cup(s) Spring or filtered water
1 Pinch(s) Sea salt
Combine amaranth, corn, and water in a medium pan over medium heat and
bring to a boil. Add salt. Cover, reduce heat and simmer 30-35
minutes, until all the liquid is absorbed and the grain is creamy. Per
serving: 200 Calories; 3g Fat (14% calories from fat); 8g Protein; 37g
Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1/2 Fat NOTES : "A ancient grain revisited. It was
cultivated by the Aztecs, but was also widely used in China and in
South and Central America. Commonly ground into flour, amaranth is
also a wonderful whole-grain dish,but it only recently came back into
vogue as a grain. It has a strong, earthy, sweet flavor that matches
perfectly the sweetness of fresh corn. Its unique flavor and texture
make it a delicious alternative to the more commonly used whole
grains. Recipe by: Christina Pirello, Cooking the Whole Foods Way
Posted to EAT-LF Digest by "Ellen C." <> on Jul
15, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 195
Calories From Fat: 30
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 95.2mg
Potassium: 293.2mg
Carbohydrates: 35.4g
Fiber: 3.7g
Sugar: 1.4g
Protein: 7.1g

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