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Prep 5 mins
Cook 25 mins
"A dietary staple of the Aztec empire, this ancient crop was 'lost' for hundreds of years, and only since the Sixties, following its rediscovery, has it been grown in the U.S. Amaranth, which has a pronounced earthy sweetness, is not a true grain, which is a nutritional plus: Unlike wheat or barley, amaranth is not deficient in the essential amino acid lysine. These tiny seeds of a weed-like plant are also a very rich source of iron, and supply copper and magnesium. And amaranth is well supplied with dietary fiber." Info from www.WholeHealthMD.com; recipe from "Vegetarian Cooking for Everyone" by Deborah Madison.
- Combine water, the amaranth, and a pinch of salt in a small saucepan.
- Bring to a boil, reduce the heat and simmer for about 25 minutes or until all the water is abosorbed.
- Serve like rice.
Yummy! This is the first time I've had amaranth. Thanks for putting the cooking instructions on here. I made it just as you said and now I want to try adding some different things next time. Cardamom, cinnamon,raisins, dates and use it as a breakfast cereal. Thanks again.
I can't say I made it yet but I had some input,it said serve like rice. If it's your first time with this grain you can try mixing it with brown rice aft it's cooked. I. Know how bland brown rice can be but I read you can cook with broths to add flavor. Personally it takes a lot of salt or adobe for me to eat rice lol. Can try serving some chicken over it. I been trying to find gluten recipies.
Very helpful instructions, thanks.