easing into amaranth
Wednesday, April 13, 2011 at 8:16PM 
Sometimes, a new dish is received with open arms; sometimes, a cold shoulder.
Tonight, Roasted Garlic and Parmesan Amaranth was met with both.
This was, very honestly, my first time to try my hand at amaranth as a dinner grain offering. It cooks up, in my opinion, very similar to a grainy polenta. Given my family’s affinity for polenta, I thought a roasted garlic and parmesan combination would make the transition to this new grain an easy one.
I thought the combo worked. Amaranth is thick, just like polenta. However, it’s flavor and smell is a bit stronger... almost earthy... making it a little more pronounced as a “new” part of the plate than something more generically flavored (rice, for example.)
My husband wasn't sold. Ultimately, the texture didn’t work for him. But as with any new dish, this won’t be the last time we visit the ancient grain. It just takes a little effort and creativity to find exactly where a new food feels most comfortable.
Questions:
How do your prepare amaranth?
If your family doesn’t love a “new” dish... do you give up on it for good?
