How to cook amaranth

A delightful little gluten-free grain, amaranth can be cooked to a range of texture for a grain bowl base, fritter addition, or creamy porridge.

Servings cups (875g) cooked amaranth*

Ingredients

Base Amaranth

1 cup amaranth 190g
2 to 3 cups water, milk, or broth 480mL to 720mL

Instructions

Place amaranth in a small saucepan and heat over medium-low heat. Toast the amaranth for 3-4 minutes until the grains start to deepen in color and have a nutty aroma. Watch the heat and time, as amaranth will begin to pop if heated too high or too long.
For a texture similar to sticky rice: Add 2 cups of water or broth. Bring to a boil, reduce to a semi-rapid simmer, cover, and cook for 15 to 18 minutes or until the amaranth has absorbed most of the liquid. Remove from the heat and allow to rest, still covered, for 10 minutes.
For a porridge texture: Add 3 cups of water, milk, or broth. Bring to a boil, reduce to a mild simmer, cover, and cook for 20 minutes or until the amaranth has absorbed the majority of the liquid and has a creamy consistency. Remove and serve immediately.

Notes

Toasting: I always recommend toasting amaranth before cooking. I typically dry-toast it as described in the instructions; however, it can also be toasted in fat. Use butter, olive oil, or your choice of neutral oil to toast the grains.

Added Flavors: For savory meals, cook the amaranth with a wedge of onion or a few smashed garlic cloves, a bundle of whole toasted spices, or a bundle of hearty herbs. At the end of cooking, stir in a spoonful of chile paste, compound butter, or fresh minced herbs.

Using a rice cooker: Amaranth can also be cooked in a rice cooker, using the 'quick cooking' setting and the same amount of water as on the stovetop.

Frying cooked grains: Pack cooked grains into a thin, roughly ¼" layer. Let slightly cool, then transfer to the refrigerator. Once completely cool, remove and cut into desired sizes/shapes– I like 2" squares. Heat a skillet over medium heat with enough oil to coat the bottom of the pan. Add the amaranth and cook until golden on one side for 2-3 minutes, then flip and cook the other.

Transfer to a wire rack to cool, then repeat with any remaining cooked grain. I like to crumble these crispy squares over salads, soups, or roasted vegetables. They also make for a fun, crispy snack—just sprinkle with a bit of salt or other fun blends (think chile salt, za'atar, or a fry seasoning) right after coming from the skillet.

*Yield is for sticky amaranth and will increase closer to 3 1/2 cups if using more liquid to make porridge.