Grain Info And Cooking Chart 1 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
1 C.: dry,
Directions:
Forms of Amaranth
Whole Grain Amaranth: The grain is quite tiny and has been compared
in size with millet. The varieties range in color from buff yellow to
darker purple and black. However, the commercial grains are generally
quite pale in color. The grain has an appealing, nutty, almost
peppery flavor.
Amaranth Flour: Now available across the country in health food
stores. It offers a high-quality protein, and when its mixed with
whole-wheat flour, the resulting protein balance is close to that
recommended for optimum nutrition.
Amaranth Pastas: Can be found in health food stores. Most are blended
with wheat flours.
Commercial Breakfast Cereals: Most of the breakfast cereals sold in
health food stores now contain amaranth, sometimes mixed with as many
as six other grains.
In addition, amaranth can be popped and eaten very much like popcorn
(Note: it turns rancid very quickly after being popped).
Type of Grain: Amaranth
Amount of Liquid: 3 C.
: Cooking Method: In a 3-qt non-stick saucepan, combine water
and grain and bring to a boil. Lower heat
and simmer, covered.
:Cooking and 25 minutes Standing Time:
No standing time. Use immediately since
grain congeals if left to stand.
Or press plastic wrap directly on surface
of cooked grain to prevent skin from
forming. Fork-fluff after standing.
Approx Yield: 2 1/2 C.
Comments: Add salt after cooking.
Grain has chewy texture and assertive
pleasantly almost spicy taste.
To rewarm grain, stir in 1/2 C. boiling
water, cover and cook over low heat until
warm.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95
Source from luhu.jp
Whole Grain Amaranth: The grain is quite tiny and has been compared
in size with millet. The varieties range in color from buff yellow to
darker purple and black. However, the commercial grains are generally
quite pale in color. The grain has an appealing, nutty, almost
peppery flavor.
Amaranth Flour: Now available across the country in health food
stores. It offers a high-quality protein, and when its mixed with
whole-wheat flour, the resulting protein balance is close to that
recommended for optimum nutrition.
Amaranth Pastas: Can be found in health food stores. Most are blended
with wheat flours.
Commercial Breakfast Cereals: Most of the breakfast cereals sold in
health food stores now contain amaranth, sometimes mixed with as many
as six other grains.
In addition, amaranth can be popped and eaten very much like popcorn
(Note: it turns rancid very quickly after being popped).
Type of Grain: Amaranth
Amount of Liquid: 3 C.
: Cooking Method: In a 3-qt non-stick saucepan, combine water
and grain and bring to a boil. Lower heat
and simmer, covered.
:Cooking and 25 minutes Standing Time:
No standing time. Use immediately since
grain congeals if left to stand.
Or press plastic wrap directly on surface
of cooked grain to prevent skin from
forming. Fork-fluff after standing.
Approx Yield: 2 1/2 C.
Comments: Add salt after cooking.
Grain has chewy texture and assertive
pleasantly almost spicy taste.
To rewarm grain, stir in 1/2 C. boiling
water, cover and cook over low heat until
warm.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95
Source from luhu.jp
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