Amaranth Rice Salad

Amaranth Rice Salad
Yield: 1

Amaranth Rice Salad

Amaranth Rice Salad recipe

In this recipe, I combined brown rice with amaranth, which I prefer because it is also easily digestible. It is also high in fiber and provides a greater sense of fullness than other cereals.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour


  • 100 gr of organic amaranth
  • 100 gr of organic brown rice
  • 1.5 cm of organic ginger
  • 1 organic carrot
  • 80 gr of organic red cabbage
  • 3/4 fresh medium organic mushrooms
  • 500 ml of vegetable broth
  • olio q.b
  • sale q.b
  • chopped organic parsley
  • 1 small glass of soy sauce
  • a handful of organic bean sprouts


    1. Cook the minced ginger in a drop of water, then add the rice, amaranth, carrot, and cabbage cut into small pieces, then gradually add the hot vegetable broth, season with salt, and bring to a boil.
    2. Cook for about 40 minutes, covered, over low heat, adding the mushrooms, chopped bean sprouts, and soy sauce halfway through.
    3. When finished, drizzle with oil and sprinkle with chopped fresh parsley.

Nutrition Information



Serving Size


Amount Per ServingCalories 77Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 588mgCarbohydrates 15gFiber 2gSugar 2gProtein 3g

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