How To Cook Amaranth – Basic Recipes

1. Basic Recipe

1 cup amaranth grain (200 grams)
2 cups water (470 grams)
1/2 teaspoon salt (3 grams, which is 1.5 g. salt per 100 g. amaranth)

Add water and amaranth to covered sauce pan
Bring to boil
Simmer covered for 15 to 20 minutes.
When thickened, stir in the salt.**
Remove from heat, and let sit for another 10 minutes.

** Amaranth cooks much faster if you wait until it is cooked to add the salt.

Also, only AFTER cooking should you add oil or butter, sugar, or the like.

The above recipe makes a dense porridge, where the grains stick together. For a looser porridge, you can use 1 cup amaranth and 2.5 cups water, or as much as 1 cup amaranth and 3 cups water (for a looser porridge). The more dense mixture (at 2 cups water) can be refrigerated to form a firm food that can be cut into cups.

2. Recipe for Separate Grains

If you prefer the grains to be separate, like quinoa or some rice, use the following recipe instead:

1 cup amaranth grain
3 cups water
1 teaspoon salt
*1 Tablespoon sugar* (The sugar is what keeps the grains separate and prevents the grain from forming a dense mass.)

Add ALL ingredients covered sauce pan
Bring to boil
Simmer for 30 minutes

Not all the water will be absorbed.
Empty into fine metal strainer and rinse with warm water.
The grains will be separate and will not stick together.

You can then prepare the amaranth like couscous, or add to stir-fry vegetables.

3. Stir-fried Amaranth

Cook amaranth with less water, in advance:
1 cup amaranth (200 grams)
2 cups water (470 grams)
Then store it in the fridge.
It becomes firm and can be cut into cubes or medallions.

Then stir-fry the cubes with butter or oil, onions, celery, and a little lemon juice.

Alternately, you can stir fry with any set of vegetables and sauce.

4. Popped Amaranth

Heat an empty sauce pan with a lid over high heat.
Drop in a small amount of amaranth, and shake the pan as it pops.
When few grains are popping, dump into container.

50 grams of Amaranth is 1/4 cup before popping and 2 cups after popping!
That’s an 8 to 1 ratio.

5. Toasted Amaranth

This is NOT popped amaranth.
Pour the grains into a non-stick oven pan.
Roast the grain at 300 degrees F 10 minutes.
Shake the pan halfway thru cooking so the outter grains are not over-cooked.
Now prepare as usual, by boiling the grain (as in recipe #1 above).

6. Pizza-flavored Amaranth

Fry up some peppers and onions with olive oil or other oil.
Add pasta sauce and tomato paste (to thicken).
Add pre-cooked amaranth
Top with shredded pizza cheese

7. Breakfast Amaranth

Heat butter or vegetable oil in a non-stick fry pan.
When the oil is hot, then…
Add walnuts, blueberries, and diced strawberries
Stir for a minute or two, so that the oil absorbs the flavor.

Add precooked amaranth, stir until piping hot.
Top with sugar or maple syrup.

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