Yupik's organic amaranth is made of tiny, round granules of nutty, earthy, and slightly sweet flavored amaranth that are delicious at any meal. From breakfast porridge to amaranth risotto for dinner, this ancient seed cooks easily and in many different ways.
For every 1 cup of amaranth, use 2 ½ cups of liquid. If using amaranth for breakfast or dessert applications, try using juice (apple, orange, mango, etc.) or the milk of your choice (coconut, almond, rice, soy, etc.); for savory applications, use crushed tomatoes, stock, wine, beer, or water. Amaranth cooks in approximately 15-20 minutes.
Amaranth cooked on its own in liquid becomes sticky, thick, and creamy. It has a comparable texture to mashed potatoes or polenta, and can even be served as unique versions of these dishes. Amaranth can also be used to thicken a soup, as a bed for braised meats, or simply as a side dish.
Amaranth can also be roasted. In a dry, hot skillet toast the amaranth while continually stirring until the seeds begin to pop! You can snack on popped amaranth or use it as a crunchy breading” component for meats, vegetables, tofu, etc. Popped amaranth can also be used in cereals, salads, and soups for adding texture and nuttiness.
For cooked amaranth that isn’t sticky or thick, we recommend mixing it with other grains, such as quinoa, rice, large pearled couscous, barley, etc. This method helps to keep amaranth from gelling together. Use your combined grains to make salads, side dishes, and stuffing’s.
DID YOU KNOW?
Though amaranth looks like a grain, it’s actually a seed! Amaranth was a diet staple for Aztecs. During the conquest, amaranth crops were burned and forbidden. Though still widely popular in Mexico, amaranth was only reintroduced into the food North American food market in the 1970s. Today, amaranth is gaining popularity as a versatile and alternative grain”.
Store in a cool, dry place for up to 18 months.