Amaranth, also known as kiwicha, has been cultivated for thousands of years throughout South America. It was a staple grain of the ancient Aztec and Incan cultures. Roland Amaranth is an excellent and nutritious alternative for any recipe that calls for grains.

Bring 1 1/3 cup of water to a boil in a saucepan. Add 1 cup rinsed Roland Amaranth and reduce to a simmer. Cover and cook until water is absorbed (about 20 minutes). Stir frequently to prevent sticking. Remove from heat and let the Amaranth stand, covered for 2-3 minutes. Fluff with a fork and serve.

Amaranth