Amaranth, 16 oz.
Amaranth is a gluten free ancient grain. The quantity and quality of proteins in amaranth are superior to those of wheat. It also contains higher concentrations of folic acid than wheat, and its fiber and minerals contents are higher than those of other cereals.
Use a ratio of 1 1/2 cups liquid to 1/2 cup amaranth. (Yield: 1 1/2 cups cooked). Place amaranth and water or apple juice in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until water is absorbed, about 20 minutes.