Yield: 1 info
|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|
|The Versatile Grain|
|by Sheryl and Mel London|
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