Amaranth Vegetables Pilaf | Gluten Free and Protein Rich Amaranth Recipe

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Amaranth Vegetable Pilaf is amazing and tasty recipe which
made with cooked amaranth seeds and mixed vegetables just like Indian rice
pilaf. The main difference is only use of amaranth instead of rice grain. You
can use any other grain also including quinoa, couscous or brown rice.
 Amaranth is power pack seed which contain
high protein and fiber properties. In one cup of amaranth seeds includes 5grms
of fiber and 9-13grms protein which is good for kids and adults both. Amaranth
is a seed not a grain or cereal like other wheat, rice and more. 
Amaranth doesn’t contain any gluten, which makes it
a great choice for people who are celiac or gluten intolerant and an excellent
way to boost the nutritional power of gluten-free recipes.
They come in different colors like red, orange,
pink and yellow. The main native place of amaranth is Mexico. Amaranth cookout
into a porridge consistency when you cooked instead of fluffy like quinoa but
it can be popped up like popcorn.
Vegetables Pilaf | Gluten Free and Protein Rich Amaranth Recipe
Preparation Time:
15 Minutes
Cooking Time:
35-40 Minutes
Servings: 4
Category: Main
Cuisine: Indian
Cooking Method:
Boiled and Stir Fry
1 Cup Amaranth Grains
1/2 Cup Onion, Finely Chopped
1/4 Cup Carrot, Finely Chopped
1/4 Cup Corn and Peas
1/8 Cup Potato, Finely Chopped
2 Green Chilies, finely Chopped
1 Tbsp. Ginger, Finley Chopped
3 Cups Water
Salt to Taste
Red Chili Powder, to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Garam Masala/ Five Spice Powder
1/2 Tsp. Raw Mango Powder/ Amchoor
1 Tsp. Mustard Seeds
2 Tbsps. Olive Oil
7-8 Curry Leaves
2 Whole Dried Red Chilies
1 Bay Leaf 
Pinch of Asafoetida/ Hing
How to Cook
Amaranth Seeds
Boil the 3 cups of water in non-stick pan, when
water starts boiling. 
Add salt and amaranth grains and when water starts
boiling again. 
Cover and cook for 20 minutes on low flame or till
to water reduces completely. 
Remove from the heat and keep aside.
How to make
Vegetable Amaranth Pilaf
Heat the oil in separate wok. Add mustard seeds,
bay leaf, asafoetida, dried red chilies and when seeds starts splutter. 
Add curry leaves, ginger, chilies and onion. Stir
continuously on medium flame till to translucent. 
Add chopped vegetables and cover and cook for 5
minutes on low flame. 
Now add spices and 1/2 cup of water, give quick
stir. Add cooked Amaranth and salt on low flame.
Mix it gently and again cover and cook till to
water reduces and vegetables get tender and soft. 
Remove from the heat and garnish with chopped mint
or coriander. Serve with chutney or curd. 
Tags: how to make
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main course, lunch menu, healthy recipes, indian curry, vegetarian, medium
level recipes, gluten free, vegan, vegetarian, protein rich, stir fry, how to
cooked amaranth, chulai pulao, simplytadka, foodblogging, bloggingmarathon,
main dish, everyday recipes, tiffin recipes, lunchbox ideas, high fibre recipe,
low fat recipe. 
Did you make this
If yes, do let us know how it turned out in the
comments below.
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