Amaranth is a gluten-free, protein-packed “seed” like grain which is about the size of a poppy seed. Taste-wise, it is nutty, malty and fragrant.
How to cook: Amaranth turns mushy when cooked like rice. If you are not into mushy food, we would recommend roasting, popping or boiling this delightful grain.
You can try toasting amaranth seeds in a hot, dry pan until it pops, like popcorn, making an addictive snack on its own or adding extra crunch on soups or salads. Otherwise, cook ½ cup Amaranth with 1½ cups of apple juice to make a smooth, porridge like sweet breakfast.
Amaranth is also good when cooked with other drier grains like brown rice, adding a lovely sweet nutty flavor. Replace ¼ of the portion of your usual grains with Amaranth for a more nutritious dinner.