Amaranth And Corn

Combine amaranth, corn, and water in a medium pan over medium heat and bring to a boil. Add salt. Cover, reduce heat and simmer 30-35 minutes, until all the liquid is absorbed and the grain is creamy. Per serving: 200 Calories; 3g Fat (14% calories from fat); 8g Protein; 37g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Fat NOTES : "A ancient grain revisited. It was cultivated by the Aztecs, but was also widely used in China and in South and Central America. Commonly ground into flour, amaranth is also a wonderful whole-grain dish,but it only recently came back into vogue as a grain. It has a strong, earthy, sweet flavor that matches perfectly the sweetness of fresh corn. Its unique flavor and texture make it a delicious alternative to the more commonly used whole grains. Recipe by: Christina Pirello, Cooking the Whole Foods Way Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 15, 1999,