comes from the Greek amarantos. It was a major food crop of the Aztecs, and some have estimated amaranth was domesticated between 6,000 and 8,000 years ago. Amaranth has more than three times the average amount of calcium, as well as it is high in iron, magnesium, phosphorus, and potassium, which helps the flow of blood. It has a taste of sweet, nutty, earthy and malt-like flavor.
What I have done with it:
I’ve usually match it with lamb, fish or shellfish and us a flavorful stock. I don’t really add any veggies since the grain is so small I want to show it off. I have add some milled roasted nuts to enhance the nutty flavor.
Great for all cooks:
Easy to cook, takes about 20 to 30 mins to cook. It will be shiny pearl color.
My ratio for cooking:
33% (1 cup)Amaranth Grain
100%(3 cups) Water
Places to to find Amaranth grain:
Central market, Whole foods, if you are patience and want it at a real cheap price I would get it at Amazon in bulk last longer.
I used amaranth grain in this: SEARED SCALLOPS RECIPE- CANDIED KUMQUATS
if you have any comments or questions leave a message.