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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
(use 2 tablespoons at a time to make the amount you desire) |
Directions:
1. Place a dry, medium skillet, that has a tight fitting lid, on medium heat, on the stovetop and allow it to heat up.
2. Pour about 2 tablespoon of amaranth grains in the hot skillet at a time.
3. Cover the pan with the lid and quickly swirl the gains on the pan.
4. Continuously swirl the pan over the stovetop and eventually the gains of amaranth will begin to pop.
5. It is sometimes necessary to adjust the heat on the stove to get the amaranth to pop and not burn.
6. Usually the amaranth will puff very quickly.
7. It might take a couple tries the first time so don't give up right away.
8. 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.
9. 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.
10. Good luck.
11. Enjoy.
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