My Favorite Grain: Amaranth!

I’d like you meet one of my new favorite whole grains: amaranth. Although I had been hearing about it for a while, I tried it for the first time only a couple of months ago. Now I'm hooked! For those of you who, like many people I have shared my affinity for this ancient grain with, have not heard of amaranth before, here's a little background:

Amaranth is not a grain in the strictest sense, but a seed of an herb indigenous to the Americas. For more information on whole grains, click here. It was considered a staple in the Aztec’s diets and even used in their religious ceremonies. According to Healing with Whole Foods, by Paul Pitchford, amaranth's increasing popularity in the health world may be due to the discovery that in areas in Africa and Latin America where amaranth is consumed, there exists no malnutrition. It is surprisingly able to thrive in very poor soil and during drought. This may be why, similar to quinoa, these tiny, adorable little seeds pack quite an impressive punch when it comes to nutrient levels and benefits:

• Super high in protein - similar to quinoa, amaranth has a very high protein content for a grain - about 15-18% compared to about 8% in rice. They are both considered complete proteins which make them a great option for vegetarians concerned with getting enough protein.
• Great source of fiber
• High in vitamin C
• Contains more calcium, magnesium, and silicon than cow's milk!
• Gluten-free and easy to digest

Amaranth is relatively quick to cook (only about 25-30 minutes) and has a light, nutty flavor and a texture that pops in your mouth when you chew it. You can even make “amaranth popcorn”! I don't even have to show you how to do it because this nice lady already did it for me: http://www.youtube.com/watch?v=up4bX3XyAi0 Aren’t they adorable? Just add a little olive oil and sea salt and you have yourself a scrumptious snack.

For more of a meal, cook simple amaranth below as a side dish or even turn it into breakfast by adding a little more water at the end of cooking, along with raisins, walnuts and a little bit of butter.

Simple Amaranth

1 cup amaranth

1 teaspoon butter or extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon sea salt

2 cups water

Place amaranth, butter, garlic and salt in a small pot, add water to just barely cover the amaranth. Bring to a boil over high heat. Cover, lower heat to a simmer and cook for until the water is absorbed, about 20 minutes. Remove from the heat and allow to steam, covered, for about 5 minutes.