WHOLE GRAIN GOODNESS EXPERIMENT ONE
I am on a whole grain quest for nutritional goodness. In this frame of mind, the package hawking Grains-Of-Discovery, Organic Whole Grain, AMARANTH, The Traditional Grain of Mexico was too much to pass up. So I brought it home just knowing I would wake up stronger and better nourished than any day previously.
I’ve never cooked with Amaranth. By the way, it’s a seed not a grain. Mexico might call this a grain, but a seed is a seed. The package goes on to say this seed was a staple of the ancient Aztecs, and it is a complete protein. Well…my whole grain guide did not come in the mail for another two weeks, complements of a magazine subscription I ordered. Be careful not to overcook it.
I gave it a stern boiling and I created a viscous gray sludge like substance. When I saw the picture of the individual grains standing up and smiling, I knew what I had done. The next question became what to do with gray sludge? Supper time is fast approaching. Hungry people do not care about expanding the cooks experimental universe. So I tasted it. Ummmmmmm, really earthy taste, along with being gray, I perceive this as a drawback. Gray food is a tough sell at my house.
Okay, time to call out plan B. I put lemon juice in it. I added small amount of maple syrup. I added raisens and almonds. Then I stuffed it into acorn squash just like it was supposed to be there and baked it. It was pretty good. It was eaten. Will try for standing up grains another time.