Slow Cooker Roasted Red Onion and Pomegranate Molasses Amaranth

Name: Slow Cooker Roasted Red Onion and Pomegranate Molasses Amaranth
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lbs (680 g) red onions, halved lengthwise, thinly sliced into half-moons; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (3 g) sea salt; ¼ tsp (1.3 ml) freshly ground black pepper; 1½ cups (270 g) amaranth grain, rinsed and drained; 3 cups (720 ml) vegetable broth (low-sodium); 3 tbsp (45 ml) pomegranate molasses; 1 tbsp (21 g) honey; ¾ tsp (3 g) ground cumin; ¼ tsp (½ g) ground cinnamon; ½ cup (85 g) pomegranate seeds (arils) (optional); ¼ cup (15 g) fresh cilantro, roughly chopped (optional); ¼ cup (35 g) roasted unsalted pistachios, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender amaranth grains cooked in a slow cooker with caramelized red onions, pomegranate molasses, and vegetable broth. This Middle Eastern–inspired side dish has a rich, slightly sweet and tart flavor with soft, creamy grains. Perfect alongside roasted vegetables, grilled meats, or as a vegetarian main with chickpeas.

Prep: 15 min
Cook: 3 hr
Total: 3 hr 15 min
Makes: 4 cups (about 4 servings as a side dish)

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Steps

Before you start

Rinse the amaranth under cold water in a fine-mesh sieve and drain well to remove dust and any bitterness
Have your slow cooker insert ready (no need to preheat)
Measure out all ingredients before you begin

1
Caramelize red onions
- Heat the olive oil in a medium skillet over medium heat.
- Add the sliced red onions, sea salt, and black pepper.
- Cook, stirring occasionally, for 12–15 minutes, until the onions are deeply golden and caramelized with some dark edges.
- The edges may look slightly charred; this builds flavor.
- Transfer to the slow cooker insert.
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Ready when: Onions are deeply golden with caramelized, slightly charred edges
Tip: Don't rush this step—the longer the onions caramelize, the deeper the flavor. Stir every 2–3 minutes to ensure even browning.
2
Add grains and broth
- Add the rinsed amaranth, vegetable broth, pomegranate molasses, honey, ground cumin, and ground cinnamon to the slow cooker.
- Stir well to combine, breaking up any clumps of molasses.
- The liquid should cover the grains by about ½ inch.
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Tip: Stir the mixture thoroughly to distribute the molasses evenly so the flavor is consistent throughout.
3
Cook on low
- Cover the slow cooker and cook on the LOW setting for 3 hours.
- Do not lift the lid during cooking, as steam is essential for tender grains.
- After 3 hours, the amaranth should be creamy and tender, and most of the liquid should be absorbed.
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Ready when: Grains are tender and creamy; most liquid is absorbed but the mixture should still be slightly moist
Tip: Avoid opening the lid; each time you do, heat escapes and cooking time increases. Trust the timing—slow cookers vary, but 3 hours on low is reliable for amaranth.
4
Taste and adjust
- Stir the cooked amaranth gently with a fork.
- Taste and adjust seasoning with salt and pepper if needed.
- If the mixture seems too thick, stir in a splash of vegetable broth or warm water (1–2 tablespoons) to loosen it.
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Tip: Use a fork rather than a spoon to stir so you don't mash the delicate grains.
5
Serve and garnish
- Transfer the amaranth to a serving bowl or platter.
- Top with pomegranate seeds, fresh cilantro, and chopped pistachios.
- Serve warm.
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Tip: Add fresh toppings just before serving so the cilantro stays bright and the pomegranate seeds don't lose their juiciness.

Good to know

Tips

Amaranth grains are tiny and need thorough rinsing before cooking to remove dust and a naturally occurring bitter coating. Use a fine-mesh sieve.
Pomegranate molasses is concentrated and tangy; if you've never used it, start with 2 tablespoons and taste the finished dish before adding more—you can always add but not subtract.
This dish is naturally vegan and gluten-free, making it a versatile side that works with most diets.
For extra richness, stir in 1 tablespoon of unsalted butter or a splash of tahini at the end of cooking.

Make ahead

You can caramelize the onions up to 1 day ahead and store them in an airtight container in the refrigerator. On serving day, simply transfer them to the slow cooker and proceed from step 2. The cooked amaranth can also be made up to 3 days ahead and reheated gently in the slow cooker on LOW for 30–45 minutes, stirring in a splash of broth to restore moisture.

Storage & reheating

Store leftover amaranth in an airtight container in the refrigerator for up to 4 days. Reheat gently in the slow cooker on LOW for 30–45 minutes, or in a saucepan over low heat on the stovetop (add 2–3 tablespoons of broth to restore moisture). The dish does not freeze well because the grains can become mushy upon thawing.

Substitutions

amaranth grain → quinoa (1.5 cups, rinsed). Quinoa will cook in the same time and has a similar texture. The flavor will be slightly nuttier and less creamy.
pomegranate molasses → balsamic vinegar (3 tablespoons) mixed with 1 tablespoon honey. This will replicate the sweet-tart notes, though the flavor will be deeper and less fruity. Stir the mixture before adding.
vegetable broth (low-sodium) → chicken broth (if not vegetarian) or bone broth. Broth substitutes will add a slightly richer, more savory note to the dish.
fresh cilantro → flat-leaf parsley or fresh mint. Parsley offers a milder herbaceous note; mint adds brightness and a slight cooling effect. Use the same amount.