I just boiled up my first harvest of amaranth grain, it tastes terrible. Sweet at first, almost sickly, then like over boiled spinach. What's it suppose to taste like?
trampledbygeese is a trusted home cook.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I always found it really nutty. How did you cook it? Try cooking in chicken stock.
Susan W is a trusted source on General Cooking.
I haven't had it in a while, but I remember it being nutty. A little like wheat berries. Definitely not like spinach. I remember unpleasant things happening if it was cooked too long.
I've found it neutral tasting but hard to use. Now I add a bit into rice, oat, or quinoa cooking, or roast it with spiced nuts (it sticks to the bigger nuts when coated in egg white).
Amaranth greens are very similar to spinach in taste, but for the grains you're better off toasting them before cooking with them (maybe steaming the toasted seeds will be good for adding into a salad perhaps?)
They tend to pop like microscopic popcorn kernels. If you have an Indian grocery store, look for 'Rajgira' seeds. The popped 'kernels are sold as sweet bars similar to Kellogg's rice krispie bars
It did have nutty undertones to it. I agree, the leaves are like strong spinach, but stir fry up nice when young.
I boiled the amaranth for just over 30 min with 1 part grain, three parts water. Then just tried a spoonful to see what it was like. Definitely needs to be in a recipe, but not many recipes online for amaranth.
It's Burgundy Grain Amaranth incase anyone else here grows their own. I think the commercial stuff is a version of the Golden Grain Amaranth.
Steamed toasted seeds, sounds like a good idea for tomorrow.
I'm bound and determined to find something to do with all this grain.
Margie is a trusted home cook immersed in German foodways.
Amaranth is related to spinach, so that explains the flavor. I would also describe it as vaguely nutty, and as neutral as well. As I was reading your question, I was eating a porridge that I make with amaranth, quinoa, and buckwheat. I add butter, fresh ginger and cinnamon, and top it with yogurt and cranberry sauce, which makes it a lot more interesting.
Did you soak it before you cooked it? My recipe calls for a 12 hour soak. That might remove some of the objectionable flavor and decrease cooking time.
I didn't know to soak it. Good idea. I'll give it a try.
Let me know if you want the porridge recipe--I can post it easily. I’m not a huge fan of cooked cereal (or pseudo-cereal), but this is quite good and on a cold, winter morning, it hits the spot.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffins are great, but these other ideas could be greater.
Unexpected Ways to Use a Muffin Tin
Perfect Veg Sandwich
The Greatest Hits
Welcome Spring Produce
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.