Amaranth, from a Greek word meaning ‘never-fading flower’, was a staple in the diet of the ancient Aztecs who believed it had supernatural powers. In India, it’s known as ‘rajeera’ (the King’s grain). Today, amaranth is revered in various cultures for its amazing nutritional profile. It is naturally gluten-free, easy to digest and has a mild, nutty ‘malt-like’ flavour.
To cook, simmer 1 cup of amaranth in 2 1/2 cups of water for 18-25 minutes or until tender. To enhance the flavour, add fresh herbs or ginger root or use half measures of water and stock or apple juice.
For a delicious breakfast cereal, increase the liquid to 3 cups and sweeten with honey or brown rice syrup.