Guest guest Posted April 22, 1999 Report Share Posted April 22, 1999 Cooked amaranth has a slightly gelatinous quality. It does look kind gray yukky. You could brown it - toast it first for about 3 to 4 minutes -- dry pan -- just until it starts popping and smell good. You could also add just a little oil to the water. Rebecca Wood (Splendid Grain) recommends 1 cup water and 1 teaspoon oil to cook 1 cup toasted amaranth. Bring to a full boil before dropping in the grain. Reduce heat immediately, cover and simmer 7 minutes or until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes - up to 10 minutes. (1 cup yields 1+1/2 cups) If you want cream of amaranth (for cereal) double the water and the cooking time. Rebecca's book is a good one! a survey of grains with recipes we want to try. How about an amaranth cookie? * Exported from MasterCook * Alegria - Amaranth Bars Recipe By : Rebecca Wood, Exotic Grains 1999 Serving Size : 24 Preparation Time :0:00 Categories : Grains Cookies and Bars *Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup amaranth -- divided use 1/2 cup pure maple syrup INTRO - In Mexico and India, cakes or bars of sweetener-bound popped amaranth are often sold by street Vendors. Known as alegria in Mexico and luddos in india, these sweet treats are rather like sesame candy in appearance. The only trick to popping amaranth is having a very hot and thin pan -- and it's a trick worth learning. You will also need a candy thermometer. Alegria means happy in Spanish and that's how this candy makes you feel. 1) Heat a wok (preferably deep) or large saucepan (not a cast iron pot or a pan with low sides) over high heat. Add 1/4 cup of the amaranth and stir constantly until most of the grains have popped and those that do not pop are a shade or two darker. Remove from the pan. Repeat with the remaining amaranth. Set aside. 2) Place syrup in a medium saucepan over medium-high heat. Bring to a soft boil. Boil for about 7 minutes or until it reaches 244 degees F. on a candy thermometer. Stir in amaranth, stirring just enough to coat. Scrape onto a large platter. Smooth out to l/2-inch thickness, allow to cool for 2 minutes or until it is partially set. Cut into fingers. Wrap any that are not eaten immediately airtight and store in a cool, dry place. These will keep for a month or more Rebecca Wood, Exotic Grains 1999: paper presented at the IACP April 1999. MC sent by kitpath 4/22/99 - - - - - - - - - - - - - - - - - - - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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