Basic Amaranth

Photo by: Sarah Shatz
Wholefoodsmarket

by Whole Foods Market

over 2 years ago

Amaranth -- one of the smallest whole grains in the world -- was first cultivated by the Incas where it was both as a staple food and an ingredient in ritual foods and drinks. Today it is considered a super-grain because of its high protein, lysine and calcium contents. When cooked, amaranth has a mildly spicy, earthy flavor and a somewhat sticky, gelatinous texture. To offset the sticky texture, try cooking it along with with other grains, such as brown rice or millet. Many people enjoy also it cooked as a warm, hearty breakfast cereal. Uncooked amaranth can be added to baked goods to add texture and boost the nutrient content. Amaranth is gluten free; amaranth flour can also be found.

For more flavor, simmer amaranth in broth in place of water. It is best served warm.

Makes about 2 1/2 cups

  • 1 cup amaranth
  • Salt to taste, if desired
  1. Rinse in cool water. Drain.
  2. Combine amaranth with 2 to 3 cups water (or broth). Add a pinch of salt (optional). Simmer, covered, over medium heat until tender, about 25 minutes. Serve when warm as amaranth turns gummy as it cools.
Edamam

Nutrition Info:

PER SERVING:

  • 6 calories
  • 0g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 6mg sodium
  • 1g carbohydrate (0g dietary fiber, 0g sugar)
  • 1g protein
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