Posted by: Hil | February 19, 2009

Amaranth

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I have discovered a new grain.  I accidentally grabbed a package of amaranth instead of quinoa when I was at the grocery store the other day.  Once I’d bought the stuff, I figured I shouldn’t let it go to waste.  I’d never even heard of amaranth before, so this was an adventure for me!  In the package, the grains look quite a bit like quinoa, only smaller.  I followed the instructions on the package and simmered the grains for about 25 minutes.  The texture came out something like grits:  they cooked into a basically creamy concoction, but there was still some texture from the individual grains.  I tried flavoring it with a little lemon juice and a pat of butter, which seemed to work quite well.  It wasn’t at all like anything I would have expected, but I liked it.  The Lemonator did too, much to my surprise–he’s sometimes skeptical of the random grains that I make.  The first night, I served the amaranth with sauteed spinach, slow roasted tomatoes, and Dover sole. 

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Tonight we reheated some of the leftovers to eat with roasted chicken and brussel sprouts.  It seemed to keep perfectly well in the fridge.  I think that I might try making some up for breakfasts when we are done with the lemony batch…it seems like a good breakfast grain.  I don’t normally spend 25 minutes simmering grains first thing in the morning, but since it seems to keep in the fridge, I might be up for making some ahead of time.

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In other news, I tried two flavors of Rachel’s yogurt: vanilla chai and pink grapefruit lychee.  In interests of full disclosure, I should probably mention I haven’t eaten flavored yogurt in a few years.  I don’t really care for the flavored versions.  These have much better flavor than other yogurts I’ve tried.  I especially liked the vanilla chai flavor.  But holy cow, these things taste sweet!  They may not be substantially sweeter than your typical yogurt–I’m not in a position to compare–but these tasted like dessert to me.  The texture was unobjectionable, but somewhat thin.  I don’t think I would buy these again…if I feel like eating something super sweet, I am going to acquire something much more exciting than yogurt.  But I do enjoy the flavors and I have several more to go through, so I have figured out a way to eat them that works for me.

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Sweet yogurt actually makes a lovely “sauce” for sliced banana.  A third to a half of a container is just about the right about.  Add a few nuts for a little bit of nuttiness and bitterness, and you have yourself  very tasty snack.  Below a banana topped with vanilla chai yogurt, pecans and cinnamon.  I’ll be sure to keep you posted on how I like the other flavors.

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Responses

  1. Lovely presentation of your eats!!

  2. I agree about the sweentess and liquidity of that yogurt. I’ve really been spoiled by plain greek yougrt.

    Never heard of amaranth – thanks for the intro.

  3. What a great snack idea!

  4. Thanks for reviewing amaranth! I’ve never tried it before.

  5. Oh my gosh, yum! So delicious!


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