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Amaranth as a side


{Image by Unbar Rothan}


    1 cup amaranth

    2 1/2 cups cold water

Cooking Directions:

Stove top:   Combine amaranth & cold water in a 1-quart saucepan.  Bring to a boil, stirring to wet the grains.  Reduce heat & simmer, uncovered for 20-25 minutes, stirring occasionally, particularly toward the end to keep it from sticking to the pan.

If you have a rice cooker/steamer, simply put in equal parts amaranth & water.  You may have to fine-tune the amounts for your cooker, since they vary.

Recipe from The Complete Food Allergy Cookbook by Marilyn Gioannini

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