Tracy, maybe it would be good as a thickener in a gumbo type dish, the same way okra is. I'm not sure what the texture does when cooked.
I don't know why I didn't use it that year. There was certainly enough of it. (So pretty!) Part of me wonders if just a quick saute with some olive oil, a bit of garlic and some sea salt might do the trick, kind of change the texture. Heck, you may love the texture just the way it is!
How did you like the Amaranth? Some of the varieties are so pretty in the garden and if it tasted good, that would be a fantastic bonus. Have you tried roasting the seeds for grain?
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