Amaranth seed is a high-protein alternative to rice or pasta - made famous in Europe by Chef Andoni Aduriz of Mugaritz in Spain. It was originally a significant crop in Mexico and Peru, and the staple crop of the Aztecs - known as 'huautli'. Amaranth based Alegría is still a popular Mexican snack - like a sweet rice cake - but made with puffed amaranth, honey and sugar syrup or molasses, and sometimes nuts and dried fruit . To make puffed amaranth, add a few tablespoons to an incredibly hot wok or saucepan with a lid, and swirl as you hear them pop.
Amaranth is most commonly used as an gluten-free alternative to pasta or rice, and is simmered simply in stock to rehydrate. .
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