Cooking grains is easy, but remembering how to cook each specific grain in whole grain recipes is not.
Like quinoa, amaranth is actually a seed.
It’s also acomplete protein, which means that it contains the nine essential amino acids.
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It’s small and round, and has a nutty taste and texture like porridge when cooked.
“This is one of those grains that has interesting traditions,” Siegler tells SELF.
That might be why a lot of buckwheat baked goods (likepancakesand muffins) are starting to turn up.
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Youcancook bulgar, but Siegler says you don’t actually have to.
Think of it as savory spin on overnight oats.
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This one is Siegler’s favorite.
And she likes to experiment with that firmness.
“Often I’ll just add it raw to baked goods for a crunch,” she says.
“All you have to do is blitz the oats in a food processor,” she explains.
“Because it has a really strong texture, it never gets too soft in things like soup.”
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There are SO many things you could do with quinoa.
Instead of being steamed and rolled, they’re simply chopped up into smaller pieces.
She likes to mold it into savory pancakes or bake it into crackers.
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“you oughta be patient with this one and cook it like crazy,” she explains.
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Andrew Purcell, Carrie Purcell
Andrew Purcell, Carrie Purcell