Dear readers, here is the amaranth with vegetables in jar cooking. If you love this pseudo-cereal, do not miss the chance to cook it in less than 15 minutes and preserve it for many days.
Besides being a tasty recipe, this vegan jar-cooking recipe is truly interesting from a nutritional standpoint. In fact, amaranth is rich in: noble proteins (so much so that it does not require being combined with other proteins), lysine, B, C, and E vitamins, and contains many fibers. In addition to having a low glycemic index, amaranth is rich in iron, phytosterols, and is gluten-free. In short, we have 101 good reasons to eat amaranth.
Also for this food, I must say that the creation of my second book, Light Jar Cooking, led me to study how to cook amaranth in jar cooking and after several attempts, I succeeded excellently.
So, today, I propose amaranth with broccoli, chickpeas, shiitake mushrooms and spices, cooked in a jar in the microwave. If you’ve never tried amaranth, this is the right recipe to try it.
If you make this recipe, remember to use the hashtags #microwavejarcooking and tag @Daltegamealvasetto on Instagram and @Dal tegame al vasetto on Facebook.
Now, ready, jars, and go!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 268.93 (Kcal)
- Carbohydrates 41.93 (g) of which sugars 2.79 (g)
- Proteins 10.18 (g)
- Fat 8.06 (g) of which saturated 1.20 (g)of which unsaturated 2.13 (g)
- Fibers 7.75 (g)
- Sodium 24.60 (mg)
Indicative values for a portion of 315 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping List
- 2.8 oz amaranth
- 3.5 oz broccoli (already boiled)
- 2.1 oz cooked chickpeas, boiled
- 1.8 oz delica squash (already cleaned)
- 0.4 oz dried mushrooms (shiitake)
- 1/2 broth cube (vegetable and homemade)
- 1/2 teaspoon curry
- 2/3 cup water
- 1 teaspoon extra virgin olive oil
What You Need to Make Amaranth in Jar Cooking
You can purchase the suitable jars for jar cooking, on the site Decorazioni Dolci, using the discount code WECK10.
- 1 Jar liter with thin gasket
- 1 Bowl glass
- 1 Strainer fine mesh
How to Make Amaranth with Legumes and Vegetables in Jar Cooking
The day before, measure the amaranth, put it in the bowl and cover with water. Let it rest at room temperature for 12/24 hours.
The next day, soak the shiitake mushrooms in water. Drain the amaranth with the strainer and distribute it in the jar. Add the chickpeas, diced squash, broccoli florets, spices, broth cube, and 2/3 cup of water. Squeeze the mushrooms and add them to the other ingredients. Mix everything well, clean the rim of the jar, close it, and clamp.
Set the microwave to a medium power level, compared to the tested power (I use 500 Watts on 750 tested power), insert the jar and start cooking for 14 minutes, being careful, around 8 minutes, to wobble the jar to mix the contents. At the end of cooking, let the closed jar rest for 20 minutes, during which time the recipe will finish cooking and a vacuum will form in the jar. Once it is at room temperature, you can store it in the refrigerator or open the jar. To remove the vacuum from the jar, remember that you just need to unclamp, place it in the microwave, starting at the tested power (I use 750 watts) for about 5 minutes or until it opens.
Rosella’s Tips for Cooking Grains in Jar Cooking
Amaranth with vegetables in jar cooking can be stored for 1 week in the refrigerator.
You can prepare this recipe in 500 ml jars, halving the amounts and cooking times.
Here you can find tips for cooking grains in jar cooking
Variations of the Amaranth Jar Cooking Recipe
You can replace the dried shiitake mushrooms with 40 g of fresh shiitake mushrooms.
You can substitute the chickpeas with an equal weight of other precooked legumes or with raw red lentils, increasing the water to 160 ml.
Try it also with turmeric and ginger instead of curry.
