Recipe
In this issue, our whole grain focus is on amaranth. This Central and South American "grain" (some
say it's actually a seed) is among the highest in protein of the whole grains and has
more calcium than milk. It's got a mild, nutty
flavor and an unusual, sticky texture.
For past issues on whole grains,
check out our March, February, January, and November issues.
The basic way to cook amaranth is 3 parts water to 1 part amaranth. For example, if you've
got 1 cup of amaranth in a pot, add 3 cups of water. Bring it to a boil and simmer covered
for about 25 minutes.
Here's a dressed-up way to cook amaranth. This recipe comes from The Hip Chick's Guide to
Macrobiotics.
Amaranth and Apricots
- 8 apricots
- 1 cup organic apple juice
- 1 cup amaranth
- 2 cups water
- 2 Tablespoons organic raisins
- a pinch of salt
Soak apricots and raisins in apple juice for at least 1 hour. Slice apricots into medium-sized strips.
Mix fruit and apple juice with amaranth and water in a pot and bring to a boil. Add salt. Cover
and reduce heat. Let simmer 30 minutes.
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