Amaranth, Popped

One of the super grains, amaranth has a wonderful history. Native to the Americas, it has been used in South America for centruies. Amaranth was one of the staples in the ancient Aztec culture and was an important part of their ceremonies. montezuma used this gran to tax his people.

Amaranth is a very prolific weed. One plant can contain as many as one million seeds. One of the most wonderful things about this grain is that it can be popped. By placing about two tablespoons of the grain in a deep, dry,, hotpan, it pops very quickly. One-fourth cup of the grain will yield one cup of popped amaranth. Add this popped grain to dough to lighten its texture.

Amaranth has a very low gluten content and stores will. Of superior nutritional value, it contains high-quality protein, fiber, iron, and vitamin C, and is lysine rich. The green leaves best boiled like kale, are powerhouses of potassium and vitamin A. Cook amaranth with other grains to increase its protein value.

Use amaranth as a flour-whole or popped-in breads, cookies, pastries, soups, and salads.

*For nutritional content and recipes see the book "Those Wonderful Grains," by Chef Brad

Amaranth, Popped Usage