Liz CA Posted June 20, 2012 Share Posted June 20, 2012 The first batch of this grain I ruined beyond rescue. The second batch is globby but I like the taste, not so much the texture. I can get beyond texture if I like the taste, dh cannot. Are the individual grains supposed to be fluffy and...individual like rice? How do you cook it? Quote Link to comment Share on other sites More sharing options...
happi duck Posted June 20, 2012 Share Posted June 20, 2012 :bigear: I've bought some but haven't attempted making any yet. I'm interested to see any replies. Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted June 20, 2012 Share Posted June 20, 2012 So far all I've done with mine is to either put it in soup/stew, baked goods, or pancakes/waffles. I saw a recipe once for "popping" it in a very hot dry skillet until most were brown and then pouring warm milk (of your choice) on top along with any other toppings like berries, brown sugar, and so forth. Then eat. Haven't tried it yet. Quote Link to comment Share on other sites More sharing options...
nmoira Posted June 20, 2012 Share Posted June 20, 2012 Boiled amaranth has a weird texture IMHO. Are you using it as a side or bed, like rice? Maybe try mixing it with another grain? I prefer it toasted or popped and used in baking. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted June 20, 2012 Author Share Posted June 20, 2012 Boiled amaranth has a weird texture IMHO. Are you using it as a side or bed, like rice? Maybe try mixing it with another grain? I prefer it toasted or popped and used in baking. Yup, I boiled it like quinoa. I admit I was - again- distracted and let it cook too long which is probably why it's so globby. I have never heard of popping it. Like popcorn in butter or oil? Quote Link to comment Share on other sites More sharing options...
nmoira Posted June 20, 2012 Share Posted June 20, 2012 Yup, I boiled it like quinoa. I admit I was - again- distracted and let it cook too long which is probably why it's so globby.I have never heard of popping it. Like popcorn in butter or oil? Dry on medium-ish heat, like in this video: Quote Link to comment Share on other sites More sharing options...
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