Item# 10318 Amaranth

Ancient Grain of the Aztecs
 

Tell a Friend

Once a staple of the pre-Columbian Aztecs, Amaranth's history, flavor and nutritional value make it a perfect addition to your menu. It can be cooked as a cereal, popped, toasted or cooked with other grains for a signature pilaf. Makes a great thickening agent for soups and stews.

Information:

• Item # 10318
• Prep time: 25 minutes
• 2lb. Sleeve Yields: 24 - 1/2 cup servings
• 288 Servings per 24lb. case
• Quantity Price Breaks
• Kosher - Yes

Features:

• Originated in South America and Mexico
• Very high in protein, containing 7 of 8 essential amino acids
• Can be popped in dry pan and used for garnish
• Great for breakfast, soups and stuffing's
• Perfect for Mexican, Latin, South American, and Vegetarian cuisines
  

Ingredients: Amaranth

PRODUCED IN A FACILITY THAT ALSO HANDLES MILK, EGG, SOY AND WHEAT INGREDIENTS.

Pack Size: 12/2 lb. Sleeves = 24 lbs. per Case

Storage: To preserve quality store in a cool dry area. 65º F

Preparation and Cooking Instructions: Bring 2-1/2 quarts water or stock to a boil. Add 2 lb. sleeve Amaranth, stir. Cover tightly, return to boil, reduce heat and simmer. Cook for 25 minutes, until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Amaranth may be cooled down by rinsing in cold water. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables. YIELD: 12 cups.