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Located in the Kootenai River Valley of North Idaho
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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.
Nutrition Facts
Serving Size: 1/2 cup cooked
Nutrient Amount
Calories 129 Fat 1.5 g Carbohydrate 22 g Dietary Fiber 2 g Sodium 14 mg
Protein 5 g Calcium 60 mg
Cooking Instructions: 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.
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