Some time ago I stumbled across the little known amaranth in a whole foods shop - a naturally gluten free grain (its actually a seed) with its origins in the diets of the Aztecs. Although intrigued by this small grain that looks similar to cous cous it has remained in my cupboard since that day.
cous cous approach.
The disaster that followed could be an indication to why amaranth has remained so... undiscovered. It absorbed all the water rapidly despite being on the lowest heat, and adding more water to meet the cooking time of 35minutes meant it ended up like semolina. My instincts abandoned me.
But then dejavu I think from my first encounter with polenta inspired me to pack the seasoned and herbed mush into a tin to refrigerate. I have done this with polenta to pan fry "bready" breakfast alternative and it works very well. Alas amaranth is not the same beast...and a beast it still remains until I can fathom out a way to cook it successfully!
Any wisdom from Aztec relations would be much appreciated.