Friends, meet amaranth. It’s an ancient grain originally eaten by the Aztecs in central Mexico, and it’s making its way into all sorts of modern dishes—and seriously trending online.

Meet amaranth, an ancient grain originally eaten by the Aztecs in what's now central Mexico. Today, it's making its way into all sorts of modern dishes. We love to substitute it for rice or quinoa ...

Amaranth flour, made from the ancient amaranth grain, is increasingly becoming a favorite ingredient in African cuisine for its nutritional benefits and versatility ...

Instructions: In a medium-size stockpot, combine the millet with 3 cups of water, 1 teaspoon salt, black pepper and rosemary. Over high heat, bring it to a boil, cover, and simmer for 8 to 10 ...

1/4 cup milk Directions Rinse the amaranth using a very fine mesh and strain off the water. If you don't have a mesh fine enough for the tiny grains, you can skip the rinsing part, it is not ...

2 Tbsp. honey 1 Tbsp. chia seeds or flaxseed meal (optional) 1 Tbsp. peanut butter For garnish: banana slices, fresh blueberries and/or honey (optional) In a bowl, stir together the ingredients ...

In the 2015 Dietary Guidelines for Americans, it’s recommended that half the grains you consume should be whole grains. In terms of popularity, first came quinoa and little-by-little, lesser ...

When water boils, pour in the amaranth, reduce heat to a light simmer, and add sea salt. Cook until mixture takes on porridge-like consistency, about 20 minutes.

Toasting the grain in a dry pan before cooking it pilaf-style creates an appealing nutty taste and a delicate crunch.

Per serving: 350 calories, 20 g fat, 310 mg sodium, 31 g carbohydrates, 4 fiber, 14 g protein. From Lorna Sass, from Whole Grains Every Day, Every Way ...

Whole grains can star in a casserole or grain salad, be served up as a side dish, and bolster all kinds of recipes from meatloaves to fritters. The grains are often cooked before they’re used in ...