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Home Cooking

The secret to FLUFFY amaranth?

PinkLynx | Oct 25, 201506:24 PM     14

Seeking advice from a grain guru!

Today I ran out of rice for a side dish and didn't feel like running to the store. The package of amaranth (I'd bought it for popping) caught my eye and I figured I'd give it a go. The vague directions on the package read "combine 1c amaranth with 3c water and bring to a boil, simmer 20 min." which to me sounded like a great recipe for amaranth SOUP. My instincts told me to cut the water by at least 1/3 but I completely wussed out for fear of smelling a scorched pot all day. I came to regret that decision, here's what I did:

-heated the amaranth in the pot until toasty and fragrant
-added 2.5c boiling water, gave a quick stir, put lid on
-let simmer for 20 min. (checked at 15) absolutely no stirring
-moved off heat and let steam (covered) for another 15 min.

Much to my disappointment I ended up with a thick substance. It was thicker than porridge and very close to polenta as it begins to set. In an attempt to repurpose my failure I stirred in a pat of butter and sprinkled it with cranberries and walnuts. I added a drizzle of honey on top and announced (a very late) breakfast was ready. It was a big hit...but it was totally not what I wanted!

So, obviously I used too much water. Does anyone have a better ratio? Can amaranth be cooked in a way that makes the grains truly separate and perfectly fluffy? I did a quick online search and all the instructions give the same 1 to 3 ratio. I even found a site suggesting you use amaranth in a grain salad like tabbouleh yet it suggested the exact same cooking method! Gross! I suspect 1c grain to 1&3/4c water might work (the exact ratio I use for white rice) but I'm weary of guessing again. Please tell me about your successes...and of course your failures too.

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