Amaranth has a nutty flavor, and can be combined with other grains, or "puffed" in a skillet, originally cultivated by the ancient Aztecs. For such a very small grain, around the size of poppy seeds, Amaranth seed is high in protein (15-18%) and contains good amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.
To Cook Amaranth, add 1 cup of grain to 2 1/2 cups of boiling water, and cook for 20 minutes, along with adding a pinch of salt at the beginning of the cooking process and then stirring occasionally.
In Jessica Porter's new macrobiotic cookbook, The Hip Chick's Guide To Macrobiotics, she has a very tasty Amaranth
Breakfast cereal recipe using apple juice and appricots. The book is in our macrobiotic book section.
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