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Amaranth is a very ancient grain used by the Aztecs and Incas. Grinding it makes a light and tasty flour. Rich in lysine, its protein content is high quality. There are 60 mg of calcium per 1/2 cup, and amaranth is gluten free. Amaranth has a nutty, slightly spicy flavor, and a sticky gelatinous texture. It makes a highly nutritious hot cereal and can be cooked like any other grain, but becomes sticky when cooked. Can be mixed with corn, onions, and pinto beans. Try popping it like popcorn too!
Simmer 1 cup grain in 3 cups water for 25 minutes. amaranth congeals as it cools so keep it warm before eating. if pressure cooking, cook only for 4 to 10 minutes. goes well with buckwheat, millet and brown rice.
Bolivia or India
Store in a cool, dry place out of direct sunlight.
Properly stored, dried lentils will generally stay at best quality for about 2 to 3 years at normal room temperature, although they will usually remain safe to use after that.