Pressure Cooking Amaranth- the Basics

* Exported from MasterCook *

Pressure Cooking Amaranth - the Basics

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup amaranth
2 cups water
1 tablespoon oil
1/4 teaspoon salt -- or to taste
1 tablespoon butter (up to 2 tbsp) -- optional

Rinsing amaranth is tricky since the seeds are so tiny. If you wish to do so,
line your strainer with cheesecloth.

Combine the amaranth, water, oil, and slat in the cooker. Lock the lid in plac
e and over high heat bring to high pressure. Adjust heat to maintain high pres
sure and cook for 6 minutes. Reduce pressure with a quick release method. Rem
ove the lid, tilting it away from you to allow any excess steam to escape. Sti
r well, adding butter if desired. If the mixture is too thin, boil gently whil
e stirring constantly until thickened, about 30 seconds.

Author's note:
This ancient Aztec grain, redily available in healt-food stores, is a better so
urce of protein and calcium than most other cereal grains. It has the irresist
able aroma of fresh corn. The size and texture of uncooked amaranth is akin to
cruncy poppy seeds, but it releases a starch while cooking, creating a sliky s
auce. Amaranth makes a superb breakfast cereal or vegetable side dish somewhat
like grits.

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