Pressure cooking amaranth- the basics

 
                   Pressure Cooking Amaranth - the Basics
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basic Cooking Times              Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           amaranth
    2      cups          water
    1      tablespoon    oil
      1/4  teaspoon      salt -- or to taste
    1      tablespoon    butter (up to 2 tbsp) -- optional
 
 Rinsing amaranth is tricky since the seeds are so tiny.  If you wish to do so, 
 line your strainer with cheesecloth.
 
 Combine the amaranth, water, oil, and slat in the cooker.  Lock the lid in plac
 e and over high heat bring to high pressure.  Adjust heat to maintain high pres
 sure and cook for 6 minutes.  Reduce pressure with a quick release method.  Rem
 ove the lid, tilting it away from you to allow any excess steam to escape.  Sti
 r well, adding butter if desired.  If the mixture is too thin, boil gently whil
 e stirring constantly until thickened, about 30 seconds.
 
 Author's note:
 This ancient Aztec grain, redily available in healt-food stores, is a better so
 urce of protein and calcium than most other cereal grains.  It has the irresist
 able aroma of fresh corn.  The size and texture of uncooked amaranth is akin to
  cruncy poppy seeds, but it releases a starch while cooking, creating a sliky s
 auce.  Amaranth makes a superb breakfast cereal or vegetable side dish somewhat
  like grits. 
 
                    - - - - - - - - - - - - - - - - - -