Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Amaranth
2 c Water
1 tb Oil
1/4 ts Salt -- or to taste
1 tb Butter -- up to 2 tb (optional)
Rinsing amaranth is tricky since the seeds are so tiny. If you wish
to do so, line your strainer with cheesecloth.
Combine the amaranth, water, oil, and salt in the cooker. Lock the
lid in place and over high heat bring to high pressure. Adjust heat
to maintain high pressure and cook for 6 minutes. Reduce pressure
with a quick release method. Remove the lid, tilting it away from you
to allow any excess steam to escape. Stir well, adding butter if
desired. If the mixture is too thin, boil gently while stirring
constantly until thickened, about 30 seconds.
Note:
This ancient Aztec grain, readily available in health-food stores, is
a better source of protein and calcium than most other cereal grains.
It has the irresistable aroma of fresh corn. The size and texture of
uncooked amaranth is akin to cruncy poppy seeds, but it releases a
starch while cooking, creating a silky sauce. Amaranth makes a superb
breakfast cereal or vegetable side dish somewhat like grits.
