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Amaranth is an ancient Aztec grain with excellent nutrition. It is rich in lysine and high quality protein. There is 60mg of calcium per half a cup. This gluten free grain has a nutty, mildly spicy and sticky texture. As it cools, amaranth grain congeals therefore it is best to keep it warm before eating. Amaranth grain pops like popcorn! Add to cookies or stews. Try cooking it with other grains in a 1:3 proportion to maximize their protein. Goes well with Millet, buckwheat and brown rice.

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Cooking Amaranth

Whole or Hulled Simmer 1 cup of grain in 3 cups of water for 25 minutes. Or pressure cook for about 4 minutes and allow 10 minutes for a natural pressure release.