Recipe - Amaranth And Corn

1 cup Amaranth; rinsed and drained
One half cup Fresh corn kernels
2 One fourth cup Spring or filtered water
1 pn Sea salt

Combine amaranth, corn, and water in a medium pan over medium heat and
bring to a boil. Add salt. Cover, reduce heat and simmer 3035
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 One half Starch/Bread; One half 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 wholegrain
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 EATLF Digest by "Ellen C." ellen@brakes.elekta.com on
Jul 15, 1999, converted by MM_Buster v2.0l.