I bought some amaranth at the co-op with no particular use in mind. I searched the internets for a recipe but, wouldn’t you know it, not a whole lot of people cook with amaranth. I was looking mostly for a recipe that was simple, where I could find out what Amaranth tastes like without it competing too much with other flavors. Sure, I could have just cooked it up like any other grain, but where’s the fun in that?
So I found this recipe. Truth be told, I’ve never had “real” grits—where I’m at now is the furthest south I’ve ever lived, and I’m sure we’re still considered Yankees here. So, I didn’t know what I was going for, texture-wise. And this may have been the problem, as I’m pretty sure I drastically overcooked the grains. It really wasn’t good, but I ate it all with some help from salt and hot sauce.
I’ve tried cooking amaranth again, this time with some millet. I made it for breakfast: a hot cereal type thing. I added some butter and brown sugar—just like we did when we were kids—and it was pretty yummy. So there’s that. (1/3 cup each millet and amaranth; dry toast for a minute or two, add 1 1/3 cup water, lower heat and cover for 15-20 minutes.)
They use amaranth in some gluten-free recipes, as part of a substitute for the usual grains. Might have a little success finding recipes that use it if you give that search a shot.
That said, I’ve never enjoyed grits (and after seven years in Alabama, I’ve had a lot of them). I’m glad to hear yours turned out, well, pretty yummy at least.
Comment by Arwyn — March 22, 2008 @ 11:28 pm
Thanks for the hint, I’ll have to give it a shot.
Someday I’ll try real grits, but I think I need to get someone else to make them since I don’t know what I’m shooting for.
Comment by Pris — March 23, 2008 @ 2:33 pm