Throughout March, I’ve been learning and talking about grains. For the most part, I’ve focused on grains that most of us are pretty familiar with. I thought that, for the last post of the month, it’d be nice to do something a little different. I’m going to focus on amaranth and share a very simple little snack of Popped Amaranth.
Like quinoa, amaranth is classified as a pseudo-cereal grain. It is, technically, more seed than grain, but is used more in the style of a grain. Another of the ancient grains from the Andean culture, amaranth has been grown for human consumption for over 8,000 years. The grains are tiny, but pack a huge nutritional punch and a great nutty flavor.
Amaranth grain, while ancient, is limited in it’s use. It has only been rediscovered in the past 40 years or so and can be difficult to find in your local grocery store. Look to health food shops or shops that sell bulk foods.
We are popping our amaranth today to make something akin to tiny popcorn. It really is amazing how much more bulk you get once popped. Here is 1 Tbsp. of amaranth before popping and afterwards. Crazy, right? All you have to do is put a deep pot over high heat. Once heated up, toss in your amaranth and keep that pot moving. It should start popping right away and be done in about one minute. Careful not to burn it! You’ll have some unpopped grains left, but that just adds to the nuttiness.
Just look at the individual grains side by side. The popped grains are pretty tiny (it’s easier to eat them with a spoon for sure!), but look at the unpopped grains! Just imagine how tough it’d be to drop these on the kitchen floor!
Once popped, you can serve these with a little milk as a breakfast cereal or with a little honey for a sweet treat. I like to toss the popped amaranth in a little olive oil with my Dilly Garlic seasoning to satisfy my salty cravings.
Have you ever used amaranth? How do you feel about about grains, in general? What are your favorites? Do you shy away from them? We’ll be discussing grains through March on This Cookin’ Dad. Please leave a comment and share your story.
- 1 tsp olive oil
- ½ tsp dill
- 1 pinch each kosher salt, black pepper, garlic powder, and onion powder
- 1 tbsp amaranth
- Place a deep pot over high heat.
- In a medium-sized mixing bowl, combine oil, dill, and other seasonings.
- Pour the amaranth into the hot pot and move around. Pop the amaranth for 1-2 minutes or until most of the amaranth has popped, but before it begins to burn.
- Pour the popped amaranth into the oil mixture and stir to coat. Enjoy!
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