The Aztecs revered amaranth as a giver of strength. The grain has once again gained recognition as a giver of strength, because its protein, iron, magnesium, and phosphorus are somewhat higher than those of other grains and its amino acid balance is somewhat better, supplying the lysine that is deficient in other grains, especially corn. Amaranth kernels are very flavorful, somewhat like sesame seeds but also a little bit peppery; when cooked, they turn shiny and resemble a small-grain brown caviar.
Because of their very small size, they clump together like a porridge and also tend to stick to the pot. So use a nonstick saucepan, a double boiler, or the microwave to cook amaranth. Or mix with other grains: 1/3 cup amaranth with 2/3 cup toasted quinoa simmered in 2 cups water for 15 to 20 minutes yields a tempting blend. Also substitute amaranth for part of the cornmeal in polenta recipes to boost flavor and nutrients.
For 4 servings (3 to 4 cups), cook 1 cup amaranth with 2 cups water for firm, chewy kernels or 3 cups water for porridge consistency; only a little salt is needed, about 1/4 teaspoon, especially if you use only 2 cups water. On the stovetop, bring the amaranth, water, and salt to a boil in a nonstick saucepan, reduce the heat to low, and simmer, covered, for 20 to 25 minutes, depending on the amount of water used.
Microwave 1 cup amaranth, 2 or 3 cups water (as directed above), and 1/4 teaspoon salt in a covered casserole on high for 5 minutes, then on medium-low for 15 to 20 minutes. Let stand, covered, for 5 minutes.
