Popped Amaranth Recipes
POPPED AMARANTH
Corn isn't the only grain that pops: Amaranth, quinoa, millet, and sorghum do, too. With the smaller amaranth grains, popping in a dry pan works best; millet and sorghum work better with a little oil in the pan. If you aren't familiar with the flavor, amaranth has a slightly peppery, pronounced grassy taste. The tiny whole grains are so small that they resemble farina or cornmeal when cooked and they pop easily, creating fluffy, airy grains. Amaranth is not only an ancient grain but it's a good source of protein and fiber and an excellent source of magnesium. Popped to perfection, amaranth is a satisfying gluten-free and guilt-free snack.
Provided by Ann Taylor Pittman
Time 10m
Yield Makes about 2 ½ cups Popped Amaranth
Number Of Ingredients 1
Steps:
- Heat a large heavy Dutch oven over high heat at least 5 minutes. Spoon 1 tablespoon amaranth into pan, and check to see that seeds almost immediately start popping. If they don't, and they instead sit in the pan and burn, the pan isn't hot enough, and you'll need to start over. If they do, cover the pan (popped seeds will fly everywhere) and shake it back and forth on or just over the burner until you hear the seeds start popping. Immediately pour popped amaranth into a bowl; repeat procedure with remaining amaranth, 1 tablespoon at a time.
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- Wait for the seeds to pop. This should be quite immediate. If they don't pop right away, the pot wasn't hot enough and the seeds won't pop and just burn. Discard that batch and start over.
- Once the popping starts, shake the pot to ensure all seeds pop and the popped seeds don't burn.
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