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Amaranth is native to (from Mexico to South America) where it was once a staple of early Native American civilizations. The Amaranth grains have a unique quality in that the nutrients are concentrated in a natural “nutrient ring” that surrounds the center. Amaranth Grain has a pleasing taste and smell and a delicate nutty sweetness that makes the grain as versatile as it is nutritious. It combines well with other grains and can be cooked to create delicious and nutritious soups, pancakes, bread, rolls and candy.
To cook: Sort. Boil 2-1/2 parts of water, stir in 1 part of sorted grain. Simmer until tender 18-20 minutes. The smaller amount of water yields a chewier result. Using more water will yield a consistency like mushy cooked cereal.
Suggestions:
1. Add about ˝ cup of cooked Amaranth to muffin and quick-bread batters for a moist chewy texture.
2 The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent.
3. The flavor of Amaranth is compatible with that of various squashes. Use cooked Amaranth laced with raisins, nuts, cinnamon and grated ginger to stuff prebaked winter squash.
4. Toast a small amount of raw Amaranth grain in a dry skillet and use as a topping for green salads, casseroles or noodles.
Country of Origin: Peru
47g or more of Whole Grain per serving
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.
Ingredients: Organic Whole Grain Amaranth.
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