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Amaranth isn't technically a grain—it's a seed, similar to quinoa, categorized as a 'pseudograin'—but it cooks like a grain and offers many of the same wonderful health benefits. Loaded with protein and various nutrients, amaranth seeds can be simmered in water, popped like popcorn, or transformed into a quick microwave breakfast porridge. It has been a dietary staple in parts of the Americas for thousands of years, so why not give amaranth a try for yourself!
Ingredients
3-Minute Amaranth Porridge
- 1 cup or 7 ounces (200 grams) of amaranth seeds
- 1/2 cup or 4 fluid ounces (120 milliliters) of dairy or non-dairy milk
- 1/2 teaspoon or 0.05 ounces (1.4 grams) of ground cinnamon
- 1/2 cup or 3 ounces (85 grams) of frozen sour cherries (optional)
- 1 tablespoon or 0.75 ounces (21 grams) of honey
- 2/3 cup or 5.5 fluid ounces (160 milliliters) of water
1-2 Servings
Steps
How to Cook Amaranth in Water
Bring either 3 or 6 cups (0.71 or 1.42 liters) of water to a rolling boil. Opt for the smaller water quantity if you desire a sticky, porridge-like consistency for your cooked amaranth. Choose the larger amount if you prefer a rice-like texture.
- For optimal outcomes, utilize a sturdy pot with a well-fitted lid. This ensures even heat distribution and consistent cooking.
- Irrespective of the water quantity, the cooked amaranth will possess a creamy interior yet maintain a firm exterior, providing a delightful burst when bitten into.
Stir in 1 cup of amaranth, cover, and reduce the heat to low. Add the entire cup, approximately 7 ounces (200 grams), of amaranth and give it a quick stir using a long-handled spoon. Securely cover with the lid and immediately lower the heat. Within 1-2 minutes, the water should simmer, evidenced by individual air bubbles popping at the surface.
- This quantity of amaranth yields roughly 2 servings, depending on your intended usage. To prepare more, adjust the water-to-amaranth ratio to approximately 3:1 or 6:1—e.g., 6 or 12 cups (1.4 or 2.8 liters) of water with 2 cups (about 400 grams) of amaranth.
Let the pot simmer for 15 minutes. Check the water occasionally but refrain from lifting the lid unnecessarily, especially if it's transparent. Adjust the heat only if needed to maintain a simmer. Avoid stirring the amaranth while it cooks.
Remove the amaranth when the water is absorbed, if you used less water initially. After 15 minutes, give the amaranth a quick stir. If water is still visible, cover and check again in 1-2 minutes. Once all water is absorbed, turn off the heat, stir, and transfer to a bowl.
- Typically, it takes about 20 minutes for the amaranth seeds to absorb all the water.
- Use this method only if you started with 3 cups (710 ml) of water per 1 cup (roughly 7 oz or 200 g) of amaranth.
Drain the seeds after 20 minutes of cooking, if you used more water initially. Turn off the heat, stir the amaranth, and pour it along with the remaining water into a fine-mesh strainer over the sink. Transfer the drained seeds to a bowl.
- Choose this option if you started with 6 cups (1.4 L) of water per 1 cup (roughly 7 oz or 200 g) of amaranth.
- To reduce stickiness further, rinse the cooked amaranth with faucet water for 10-20 seconds after straining.
Utilize the cooked amaranth in recipes or as a substitute. Enjoy it plain or flavored—it's sticky, nutty, and satisfying! Cooked amaranth is commonly used in soups, stews, baked goods, and various other dishes.
- Add sliced peaches, honey, and walnuts for a quick breakfast or dessert. Alternatively, sauté the amaranth with sesame oil, peppers, onions, and garlic for a flavorful stir-fry.
- Consume the amaranth promptly as it thickens over time. Store any leftovers in the fridge for up to 2 days.
How to Pop Amaranth on the Stovetop
Heat a high-sided, heavy-bottomed pan over high heat for 5 minutes. Even heat distribution prevents burning, while a high-sided pan contains popping seeds. If needed, cover with a splatter screen instead of a lid.
- If you lack a high-sided pan, use a fine wire mesh splatter screen to cover it after adding amaranth.
Place 1/2 cup of amaranth seeds into a bowl. This equates to approximately 3.5 ounces (99 grams). Also, have a kitchen tablespoon ready to portion out the amaranth for popping.
Sprinkle a spoonful of amaranth across the heated pan's surface. Use a circular motion to spread the seeds evenly. Dumping them in the center leads to uneven popping and burnt seeds.
- If using a splatter guard, cover the pan immediately after adding the seeds.
Discard and retry if the seeds don't start popping promptly. Properly heated seeds will pop almost immediately upon contact with the hot pan. Dump out any non-popping seeds and ensure the pan is hotter before retrying.
- If the pan isn't hot enough, increase the heat and preheat for another 3-5 minutes.
- Dispose of the discarded seeds as they are likely partially burned and won't pop correctly.
Continuously shake the pan while the seeds pop. Shaking evenly distributes heat, preventing burning. Most seeds will pop within 1 minute or less.
Empty the amaranth once you detect a pause in popping sounds. Avoid trying to pop every seed to prevent burning those already popped. Rely on your ears primarily, with sight and smell as secondary cues.
Continue the process until all seeds are popped. Allow the pan to fully reheat for 30-60 seconds between batches. Repeat the cycle of popping, emptying, adding more seeds until completion.
- The entire process typically takes no more than 10 minutes.
Sift the popped amaranth through a wire mesh strainer to remove unpopped seeds. Unpopped seeds can detract from the texture and taste. After 20-30 seconds of shaking, only properly popped amaranth remains, enhancing your culinary experience.
- If lacking a suitable strainer, shake the popped amaranth in a large bowl for the same duration.
Enjoy your popped amaranth in various ways. Whether as a standalone snack, mixed into other foods, or used in recipes, popped amaranth adds a nutty flavor and delightful crunch. Store any leftovers in a sealed container for optimal freshness.
- Popped amaranth lends itself well to both sweet and savory dishes.
- Consume within 1-2 days for the best taste and texture.
Recipe: 3-Minute Amaranth Porridge
Combine the amaranth and other ingredients in a microwave-safe bowl. Opt for a bowl with double the capacity of the ingredients to prevent overflow while cooking. Use the following quantities as a starting point:
- 1 cup or 7 ounces (200 grams) of amaranth seeds.
- 1/2 cup or 4 fluid ounces (120 milliliters) of dairy or non-dairy milk.
- 1/2 teaspoon or 0.05 ounces (1.4 grams) of ground cinnamon.
- 1/2 cup or 3 ounces (85 grams) of optional frozen sour cherries.
- 1 tablespoon or 0.75 ounces (21 grams) of honey.
- 2/3 cup or 5.5 fluid ounces (160 milliliters) of water.
Microwave the mixture on high for 3 minutes. Avoid covering the bowl during cooking. If bubbling occurs, pause the microwave for 5-10 seconds and consider using a larger bowl next time.
- Cooking time may vary based on microwave wattage and other factors. Adjust future cooking times accordingly.
Allow the porridge to sit for about 1 minute, then stir and serve. Be cautious as both the porridge and bowl will be hot. After resting for at least 30 seconds, use oven mitts to remove the bowl from the microwave, stir the porridge, and enjoy.
- Enhance your porridge with additional milk, fresh fruits, nuts, or even popped amaranth for added texture.
- Enjoy the porridge promptly as it thickens over time and doesn't store well.
