Coronavirus (COVID-19): Important information from Sharp
Doctor's office
Enter your doctor's name to get office information.
Find labs in your network
Enter your primary care doctor's name to find labs in your network.
Find urgent care centers in your network
Enter your primary care doctor's name to find urgent care centers in your network.
Driving Directions
Update Information
Forgot Password

Please enter your e-mail address.

Sharp Health News

Amaranth polenta with mushrooms (recipe)

Sept. 5, 2018

Amaranth polenta with mushrooms (recipe)

Amaranth stands out among whole grains. This quinoa cousin is a protein powerhouse, with the most protein per serving of any grain. It’s also naturally gluten-free, making it a safe choice for people with celiac disease.

While amaranth has a long and storied history in the diet of the Americas, it’s often overlooked in U.S. cereal aisles. Get to know this great grain with a simple recipe from the Whole Grains Council.

Amaranth Polenta With Mushrooms
Serve as a vegetarian side or as a warm and nourishing breakfast.
Yields 3 to 4 servings

1/2 cup dried porcini or other dried mushrooms, loosely packed
1 tablespoon olive oil
1/4 cup shallots, ?nely chopped
1 cup dried amaranth
1/4 teaspoon salt
1 teaspoon fresh thyme, chopped, plus more for garnish
Freshly ground pepper, to taste

In a small pot, bring water to a boil. Once boiling, add 1 3/4 cups boiling water to a large heatproof glass bowl or measuring cup. Chop any large pieces of dried mushrooms before stirring them in the boiling water. Cover and set aside until the mushrooms are soft, about 10 minutes.

In a heavy 2-quart saucepan, heat olive oil. Add shallots and cook for 1 minute, stirring frequently. Stir in amaranth. Add soaked mushrooms and soaking liquid, taking care to leave any grit on the bottom of the bowl or measuring cup. Bring mixture to a boil. Reduce heat, cover and let simmer for 15 minutes. Stir in the salt, pepper and thyme.

Continue simmering, covered, until the mixture has a porridge consistency and the amaranth is tender, about 10 to 15 minutes more. (Tender amaranth should still be crunchy, but shouldn’t taste hard or gritty.) Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.

Serve with a sprinkle of thyme on top.

You might also like:

Choose the doctor who's right for you.

At Sharp, we make it easy to find an exceptional doctor — right where you live and work.

All Categories
Contact Sharp HealthCare
Call us


If this is a life- or limb-threatening emergency, please call 911 immediately.

Email us

Please do not use this form to convey personal or medical information.

How would you like to be contacted?
Date of birth

Find other numbers

View our phone directory

What's This?

These important numbers are located on your billing statement.

Find your Sharp Rees-Stealy account number

Find your Sharp Rees-Stealy account number

Find your Sharp hospital account number

Find your Sharp hospital account number

Find your SharpCare account number

Find your SharpCare account number
What's GDPR?

The General Data Protection Regulation (GDPR) governs the processing of personal information gathered from individuals while they are in the European Union (EU) and parts of the EEA (European Economic Area, which currently includes Iceland, Lichtenstein and Norway).

We are sorry, but we are unable to process hospital price estimates if you live or are travelling within the EU or affiliated nations.

To learn more, call us at 858-499-5901.

What's This?

Many surgery and procedure names sound similar. If possible, please provide the current procedure terminology (CPT) code, which can be found on the order from your doctor.

If you cannot provide the CPT code, please contact your doctor's office for the CPT or a detailed description of services.