Note: If you’d like to double or triple this recipe, make it in batches. It’s difficult to prevent the amaranth from burning when you try to pop more than 3 tablespoons at a time.
3 tablespoons amaranth
3 tablespoons raw, hulled pumpkin seeds
1 teaspoon cumin seeds
¼ teaspoon dried oregano
⅛ teaspoon chili powder
⅛ teaspoon salt
Recipe courtesy of Lorna Sass, from Whole Grains Every Day, Every Way [2].
Recipe photo courtesy of Ivonne from Cream Puffs in Venice [3].
Here is a crunchy topping made by popping amaranth and tossing it with pumpkin seeds and spices. It’s great scattered on stews and green salads. Choose a heavy-bottomed pot about 4 inches deep to prevent the popping amaranth from going AWOL.
Links
[1] https://wholegrainscouncil.org/grain/amaranth
[2] http://www.amazon.com/exec/obidos/ASIN/0307336727/oldwayspreservat/103-1446448-4127826
[3] http://creampuffsinvenice.ca