Basic Recipes: Amaranth, Millet, Polenta & Buckwheat

This is a series of basic gluten free recipes to guide you in cooking polenta, millet, amaranth and buckwheat that can be used as alternatives to more common grains such as rice.

All ingredients in bold are generally available at Community Foods

Basic Amaranth Recipe

  • 1 cup Amaranth
  • 2 and a half cups of water
  • pinch of salt

Bring the water and salt to the boil and add the Amaranth.  Turn the heat down and simmer covered for 20 to 30 minutes until cooked through.  Can be used sweet like a porridge or savoury as a rice alternative.

Basic Millet Recipe

  • 1 cup Millet
  • 3 cups water
  • pinch of salt

Wash and drain the Millet.  Boil water, salt and millet.  Cover, reduce heat to low and simmer for 30 to 40 minutes.  Goes well with vegies and tomato, coconut, pesto or miso sauce.

Basic Polenta Recipe

  • Basic-Recipes-Polenta1 cup Polenta
  • 3 to 4 cups of water
  • pinch of salt
  • dash of olive oil

Fry the Polenta in a pan with the olive oil until fragrant.  Then slowly add water whilst stirring.  Add salt.  Stir continuously for 10 minutes or so.  Then place on a flat tray into fridge until it become firm.  This should take a few hours.  To serve, slice and heat in the oven.

Goes well with veggies and Italian tomato or pesto sauce.  Can also be used as a porridge if you cook it like oats.

Basic Buckwheat Recipe

  • 1 cup Buckwheat
  • 1 cup water
  • pinch salt

Wash and drain the buckwheat.  Boil water, salt and Buckwheat.  Cover, reduce heat to low and simmer for 10 to 15 minutes or until the Buckwheat is soft.  Some like this simply with butter and vegies, or serve as a rice alternative.