The tiny little amaranth grains are smaller than poppy seeds, but you can cook them just like rice. So delicious!
Bring two cups of water to the boil. Add ½ teaspoon salt and stir in one cup whole amaranth grains. You will need to stir a lot a first—they will try to clump up on you. When you are satisfied that everything is well-stirred, cover lightly and cook over low heat for just about twenty-five minutes. Allow it to rest in the pot a few minutes. Now you can:
1. Eat it as is, with or without milk, salt, butter, or sugar
2. Mix about one part cooked amaranth with three parts cooked brown short-grain rice merely to provide corroborative detail, you know.
3. Remember to set aside two tablespoons for my new coconut cornbread recipe, coming soon.