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Spring Into Wellness: Flatout Kibbeh + Amaranth Wrap

May 23, 2012

Happy Wednesday! Thanks to all who attended our #SpringIntoWellness party on Twitter last night. We had a great time chatting with you! If you missed it, you can still view all tweets by clicking here.

Today Kristine Van Workum is sharing her insight on the benefits of eating whole grains. We think you’ll love her unique and delicious recipe. Bon appetit!

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Most of us are already familiar with the health benefits of whole grains: rich in fiber, vitamins, minerals, phytochemicals and antioxidants, they’ve been linked to a decreased risk of obesity, diabetes, heart disease and certain types of cancers. And the list goes on and on. The term “whole grain” means that all three parts of the grain kernel are intact, which includes the germ, bran and endosperm layers. Every month the Whole Grains Council features a different whole grain to spotlight. May brings attention to the whole grain amaranth. Amaranth is a gluten-free grain, and thus growing in popularity among those who have Celiac Disease or who avoid wheat/gluten-containing foods/grains. Never heard of it? Don’t worry – here’s your chance to learn and try something new!

Nutritionally, amaranth provides a good dietary source of protein, fiber, iron, magnesium, phosphorus, copper, selenium and Vitamin B6, and is an excellent source of manganese. It also contains more than three times the average amount of calcium, and it’s the only grain documented to contain Vitamin C. For more information on amaranth and its health benefits, visit the Whole Grains Council website.

Since this is my last recipe post for Flatout this month, I decided to create a more unique dish using amaranth, especially since I’ve never cooked with it myself. I always encourage my patients to try new foods so I wanted to follow my own advice. In the recipe below I have replaced what would normally call for bulghar (or cracked wheat) with amaranth. I hope you enjoy the recipe and experimenting with this more unusual whole grain!

Flatout Kibbeh & Amaranth Wrap

Ingredients for Kibbeh:

  • 4 Flatout Soft 100% Whole Wheat Wraps
  • 1 lb 93% (or leaner) ground beef (you can also substitute ground lamb, chicken or turkey)
  • 1 medium onion, finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp cinnamon
  • 1 Tbsp all spice
  • 1 cup amaranth (rinsed in cold water)
  • 2-3 Tbsp pine nuts

Ingredients for Condiments:

  • 1 cucumber, seeded, peeled & chopped
  • 1 cup plain yogurt
  • 2-3 Tbsp fresh mint, chopped
  • Salt and pepper to taste
  • Sliced tomatoes and red onions

Directions:

Preheat oven to 350ºF. Combine all kibbeh ingredients, then form into logs or patties (meatball size) – this is a fun hands-on job for kids (just be sure to wash hands well after handling raw meat)! Bake on a cookie sheet for ~30 minutes or until fully cooked. While kibbeh is baking, prepare condiments. Mix cucumber, yogurt, mint, salt and pepper for cucumber-yogurt sauce. Slice tomatoes and red onions. After kibbeh is done baking, assemble wraps using Flatout Flatbread, kibbeh, cucumber-yogurt sauce and tomatoes/onions as desired. Enjoy!

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We’d love to hear your fresh perspective!

  • Have you ever made a recipe with amaranth? What ingredients did you use?
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