Amaranth is a versatile grain (that is actually a seed). It can be cooked into a hot cereal for breakfast or prepared like quinoa or rice as a side dish with dinner. Amaranth has a mild slightly sweet and nutty flavor.
Amaranth is made up of 13-14% protein, which is more than most other "grains." It contains an excellent combination of essential amino acids especially lysine. This high lysine content sets amaranth apart in the grain category. It is also one of the few grains that contain phytosterols, which are beneficial in lowering cholesterol. Amaranth is also rich in calcium, magnesium, iron, phosphorus, copper, manganese and fiber.
Amaranth can be cooked in the same way as rice, or in combination with rice. It can also be sprouted. To obtain optimum nutrients, it is recommended that amaranth be soaked for 8-10 hours. A simple way too cook amaranth is to boil it for about 15-20 minutes and add it to your morning cereal or toss it in a salad. You can also grind it into flour to use in baked goods. A fun way to eat amaranth is to pop it and season it like popcorn. Cooked organic amaranth also goes well in soups, granolas and breads.
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