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.