Amaranth grain, uncooked

Raw amaranth grain, technically a seed rather than a true cereal grain, can be cooked much like its cooked counterpart into a creamy porridge, but it also has uses specific to its dry form. A small amount tossed into a dry, very hot pan will pop much like popcorn within seconds, producing a crunchy garnish for soups, salads, or yogurt, and this popped form is also pressed with honey or syrup into the Mexican candy alegria. Whole dry amaranth can also be ground into a gluten-free flour for baking, or simmered into soups as a natural thickener.

Buy amaranth in a sealed package and store it airtight in a cool, dark cupboard, since the grain's natural oils can turn rancid if left out or exposed to heat and light; rinsing before cooking removes some of its mildly bitter surface coating. By dry weight it is notably dense in nutrients, a cup provides 59% of the daily value for magnesium and 42% for iron, along with 13.6 g of protein (27% of the daily value) and 6.7 g of fiber (24% of the daily value), making even a modest serving, once cooked, a substantial addition to a grain bowl or soup.