Grain Info and Cooking Chart 2-1
Forms of Amaranth
Whole Grain Amaranth: The grain is quite tiny and has been compared in size with millet. The varieties range in color from buff yellow to darker purple and black. However, the commercial grains are generally quite pale in color. The grain has an appealing, nutty, almost peppery flavor.
Amaranth Flour: Now available across the country in health food stores. It offers a high-quality protein, and when it's mixed with whole-wheat flour, the resulting protein balance is close to that recommended for optimum nutrition.
Amaranth Pastas: Can be found in health food stores. Most are blended with wheat flours.
Commercial Breakfast Cereals: Most of the breakfast cereals sold in health food stores now contain amaranth, sometimes mixed with as many as six other grains.
In addition, amaranth can be popped and eaten very much like popcorn (Note: it turns rancid very quickly after being popped).
Type of Grain: Amaranth 1 C. dry
Amount of Liquid: 3 C. : Cooking Method: In a 3-qt non-stick saucepan, combine water and grain and bring to a boil. Lower heat and simmer, covered.
:Cooking and 25 minutes Standing Time: No standing time. Use immediately since grain congeals if left to stand. Or press plastic wrap directly on surface of cooked grain to prevent skin from forming. Fork-fluff after standing.
Approx Yield: 2 1/2 C.
Comments: Add salt after cooking. Grain has chewy texture and assertive pleasantly almost spicy taste. To rewarm grain, stir in 1/2 C. boiling water, cover and cook over low heat until warm.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Whole Grain Amaranth: The grain is quite tiny and has been compared in size with millet. The varieties range in color from buff yellow to darker purple and black. However, the commercial grains are generally quite pale in color. The grain has an appealing, nutty, almost peppery flavor.
Amaranth Flour: Now available across the country in health food stores. It offers a high-quality protein, and when it's mixed with whole-wheat flour, the resulting protein balance is close to that recommended for optimum nutrition.
Amaranth Pastas: Can be found in health food stores. Most are blended with wheat flours.
Commercial Breakfast Cereals: Most of the breakfast cereals sold in health food stores now contain amaranth, sometimes mixed with as many as six other grains.
In addition, amaranth can be popped and eaten very much like popcorn (Note: it turns rancid very quickly after being popped).
Type of Grain: Amaranth 1 C. dry
Amount of Liquid: 3 C. : Cooking Method: In a 3-qt non-stick saucepan, combine water and grain and bring to a boil. Lower heat and simmer, covered.
:Cooking and 25 minutes Standing Time: No standing time. Use immediately since grain congeals if left to stand. Or press plastic wrap directly on surface of cooked grain to prevent skin from forming. Fork-fluff after standing.
Approx Yield: 2 1/2 C.
Comments: Add salt after cooking. Grain has chewy texture and assertive pleasantly almost spicy taste. To rewarm grain, stir in 1/2 C. boiling water, cover and cook over low heat until warm.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted