from: Karen Sonnessa
Recipe By: Deborah Madison, "Vegetarian Cooking for Everyone"
Serving Size: 1
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.
- 1 1/2 cups water
- 1/2 cup amaranth
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.