Grain info and cooking chart 1

Yield: 1 info

Measure Ingredient
1 C. dry
and grain and bring to a boil. Lower heat
and simmer, covered.
No standing time. Use immediately since
grain congeals if left to stand.
Or press plastic wrap directly on surface
of cooked grain to prevent skin from
forming. Fork-fluff after standing.
Grain has chewy texture and assertive
pleasantly almost spicy taste.
To rewarm grain, stir in 1/2 C. boiling
water, cover and cook over low heat until
warm.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Forms of Amaranth

Whole Grain Amaranth: The grain is quite tiny and has been compared in size with millet. The varieties range in color from buff yellow to darker purple and black. However, the commercial grains are generally quite pale in color. The grain has an appealing, nutty, almost peppery flavor.

Amaranth Flour: Now available across the country in health food stores. It offers a high-quality protein, and when it's mixed with whole-wheat flour, the resulting protein balance is close to that recommended for optimum nutrition.

Amaranth Pastas: Can be found in health food stores. Most are blended with wheat flours.

Commercial Breakfast Cereals: Most of the breakfast cereals sold in health food stores now contain amaranth, sometimes mixed with as many as six other grains.

In addition, amaranth can be popped and eaten very much like popcorn (Note: it turns rancid very quickly after being popped).

Type of Grain: Amaranth

Amount of Liquid: 3 C.

: Cooking Method: In a 3-qt non-stick saucepan, combine water :Cooking and 25 minutes Standing Time: Approx Yield: 2½ C.

Comments: Add salt after cooking.

Submitted By DIANE LAZARUS On 03-16-95

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