Amaranth cooks up creamy and tender; don't expect it to fluff. That makes it ideal for breakfast with fruit, vanilla and warm spices.
is earthy and pairs well with smoky flavors. It tends to clump when
simply boiled in water. To keep it fluffy, beat an egg into the grain to
coat each groat, toast in a pan until dry, and then add liquid.
is fast, nearly foolproof, and fluffy-great as a pilaf. Its
corn-forward flavor makes it perfect for spicy, highly seasoned recipes.
is mild and slightly sweet, like a chewier version of Israeli couscous
when cooked. It needs at least an hour to simmer. Great to make in
batches and freeze.
Teff is a tiny grain that cooks in 20 minutes.
It's porridgy, like polenta, with a deep, toasty flavor. Enjoy it sweet
for breakfast or savory with dinner.