Cooked on the stove-top, amaranth is similar in texture to southern corn grits or “cream of wheat.” It is creamy and smooth with a slightly peppery finish. It can be made into a sweet or savory delicious meal that is truly satisfying and will keep you and your family full for hours. It’s great for breakfast, lunch or dinner as well as many delightful loaves of bread, tortillas, appetizers and dessert. We’ve got a ton of cooking adventures ahead, but first, we're going to walk you through the basics.
Amaranth is a gluten-free seed grain and one of the most amazing sources of complete protein (meaning it contains all the building blocks of life). It's one of the smallest grains. It was one of the staple grains of the ancient Incas and is known as "kiwicha" in the Andes today. Besides protein (it boasts 30% more protein than wheat or oats), amaranth is a good source of dietary fiber and minerals like iron, magnesium, phosphorus, copper and especially manganese.
How to Cook Amaranth on the Stovetop
1 cup amaranth
3 cups water
salt to taste (I use about 1 tsp)
Directions: Combine water and salt in a 1 and a half quart (6 cups) capacity heavy pot with a tight-fitting lid and bring to a boil. Add the grain, cover the pot, and turn the burner to the lowest setting.
Cook covered without stirring for 25 minutes.