Puffed Amaranth
From emschrock 14 years ago
- 10 minutes to make
- Serves 1+
Here is the secret to making puffed amaranth. An ancient grain, amaranth is gluten free. It is a tiny, sweet and nutty tasting whole grain. Amaranth is also know as a super food that is related to quinoa. When puffed, amaranth is delicious as cereal or on it, on salads, in granola, or as a garnish for anything.
Ingredients
- Amaranth (the whole grain), uncooked shopping list
- (use 2 tablespoons at a time to make the amount you desire) shopping list
How to make it
- Place a dry, medium skillet, that has a tight fitting lid, on medium heat, on the stovetop and allow it to heat up.
- Pour about 2 tablespoon of amaranth grains in the hot skillet at a time.
- Cover the pan with the lid and quickly swirl the gains on the pan.
- Continuously swirl the pan over the stovetop and eventually the gains of amaranth will begin to pop.
- It is sometimes necessary to adjust the heat on the stove to get the amaranth to pop and not burn.
- Usually the amaranth will puff very quickly.
- It might take a couple tries the first time so don't give up right away.
- Make sure that once the amaranth seems to have completely puffed that you immediately remove it from the pan into a dry bowl to stop the cooking.
- Amaranth will easily burn once it is puffed so it is important to move quickly. The process is basically like this : pour, cover, swirl, pour, repeat.
- Good luck.
- Enjoy.
People Who Like This Dish 2
- Kvalente Danbury, CT
- rpederse Nowhere, Us
- emschrock Black Hawk, Colorado
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