Grocery
Amaranth Grain
What it is
Amaranth is a tiny, ancient grain that has been cultivated for thousands of years. The small seeds are often cooked whole, similar to how one might prepare quinoa or rice. Amaranth is a versatile ingredient that can be incorporated into a variety of dishes, offering a unique texture and taste.
How people cook with it
This grain is a staple in many kitchens, used in both sweet and savory preparations.
- Cooked as a breakfast porridge
- Added to soups and stews
- Used in baking
- Prepared as a side dish
To cook amaranth, rinse the seeds thoroughly under cold water. Combine one part amaranth with three parts water or broth in a saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 to 25 minutes, or until the liquid is absorbed and the grains are tender. The cooked amaranth will have a slightly gelatinous texture. It can be served warm as a side dish, or cooled and used in salads. For a porridge-like consistency, use a bit more liquid and cook a little longer.
How it differs from similar foods
Unlike larger grains such as rice or farro, amaranth cooks down to a softer, almost creamy texture due to its starch content. Its small size also means it cooks relatively quickly. The flavor is more pronounced than white rice, with a distinct earthy and nutty profile.
Who it is for
Home cooks looking for alternative grains will find amaranth a useful addition to their pantry.
How to keep the rest
Store uncooked amaranth in an airtight container in a cool, dry place away from direct sunlight. Properly stored, it can maintain its quality for an extended period. Once cooked, refrigerate any leftovers in a sealed container for up to three days.