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.
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.
