Expect a full-flavored grain with a somewhat sticky texture. Or, when cooking rice, quinoa or another grain, add a little amaranth.

Yields: 1 1/2 cups

1 cup amaranth
1 teaspoon butter or extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon sea salt

Soak the amaranth overnight in water to cover by several inches. Strain out and discard the soaking water using an extra fine mesh strainer or a nylon stocking.

Place amaranth, butter, garlic and salt in a small pot, add fresh water to just barely cover the amaranth. Bring to a boil over high heat. Cover, lower heat to a simmer and cook for 7 to 10 minutes or until all liquid has been absorbed.  Remove from the heat and allow to steam, covered, for 5 to 10 minutes. Serve in small quantities as a grain entrée or use for the accompanying Crisp Bread recipe.

May you be well nourished,

Rebecca Wood

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