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Cooked Amaranth
from: Karen Sonnessa


Vegetarian Cooking for Everyone
by Deborah Madison Buy direct from:
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Recipe By: Deborah Madison, "Vegetarian Cooking for Everyone"
Serving Size: 1

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer.

Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes.

Makes about 1 1/2 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.